🌶️ Welcome to "Red or Green?" - your spot for lively New Mexican flavors and amazing recipes! This time, we've teamed up with the Fresh Chile Company to bring you Seafood Enchiladas with Fresh Roasted Red Chile.
Inspired by a memorable meal in Albuquerque, we're cooking up shrimp, crab, and a cheesy sauce spiced with Fresh Roasted Red Chile from the Fresh Chile Company. This rare roast is created by harvesting the chiles when they’ve turned red towards the end of the season; the flavor is spectacular! These enchiladas are spicy, creamy, and fresh, perfect for spoiling yourself and your loved ones.
If you haven't tried this combo of seafood and fresh roasted red chile, get ready for amazing flavors! Treat yourself to a delicious dish that's sure to impress at your dining table!
🔸 LINK TO PURCHASE FRESH ROASTED RED CHILE:
freshchileco.com/products/hat...
You can buy more amazing New Mexican products like salsa, chile sauces and more on the Fresh Chile Company website here, and use our discount code REDORGREEN10 for 10% off your purchase!
freshchileco.com/
🔸 To purchase the Mito Series Chef Knife from Nakano, or any knife from the series, click on this link and use the code provided here for a discount of 10%!
Link: nakano-knives.com/redorgreen
Discount code: REDORGREEN
🔸 Discover premium ingredients for your New Mexican cuisine at the Fruit Basket by following the link provided:
thefruitbasketabq.com/
🔸 Ingredients:
1 tbsp olive oil, plus a little for for corn tortillas
¼ onion, minced
1 garlic clove, minced
1 lb medium sized uncooked shrimp
2 cups shredded crab meat
4 tbsp butter
¼ cup flour
2 cups milk
1 cup shrimp broth
2-3 cups shredded sharp cheddar cheese, divided
1- 8 oz block of cream cheese
½ tsp salt
¼ tsp black pepper
1 jar roasted red chile from the Fresh Chile Company
12 corn tortillas
🔸 Instructions:
Mince ¼ of an onion and 1 clove of garlic. Cut 1 lb medium sized uncooked shrimp into 1⁄2 inch pieces. Then shred 2 cups of crab meat; set aside. In a large skillet, heat 1 tbsp of butter along with 1 tbsp olive oil and add the minced onion & garlic and cook for about one minute. Add the shrimp and cook until the shrimp is opaque, then add the crab meat and cook for another minute until the seafood is incorporated. Now take the seafood mix out of the pan and set it aside.
In the same large skillet on low to medium heat, add the remaining 2 tbsp of butter. Once the butter is melted, add 2 tbsp flour and cook for about one minute, do not overcook. Using a whisk, gradually add 2 cups milk, whisking continuously until it is all incorporated. Once it starts to bubble up, add in 1 cup shrimp broth. Keep the heat at medium to low - you don’t want the sauce to boil. Add 2 cups of shredded cheddar cheese and stir to combine. Then add 8 oz of cream cheese, ½ tsp of salt, and ¼ tsp of black pepper; stir to combine. Now it’s time to add in 1 jar roasted red chile (freshchileco.com/products/hat.... Stir to combine. Let it simmer for about 10-15 minutes so the flavors come together. Then remove it from the heat and set aside.
While the sauce is simmering, flash fry 12 corn tortillas, each side for 30 seconds, in some olive oil to make them slightly pliable for rolling.
When the sauce is ready, add about a ½ of a cup of the sauce to the seafood mixture and stir it up. Now it is time to assemble the enchiladas.
Grease a 9x12 baking dish and spread some sauce on the bottom. Now add 1-2 tbsp of the seafood mix and 1 tsp of shredded sharp cheddar cheese on one half of a corn tortilla. Roll it up tightly to seal the ingredients inside. Place the rolled tortilla in the baking dish. Repeat this process with the rest of the tortillas. Pour the remaining sauce over the rolled enchiladas and top with the remaining cheese. Cover with foil and bake in the oven at 350° for approximately 30-40 minutes, removing the foil during the last five minutes of cooking.
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