Chi Chis Seafood Enchilada Copycat
CHI CHI'S SEAFOOD ENCHILADAS
I spent 16+ years at Chi Chi's. This is the recipe you want. In the restaurant these are cooked right on the plate. (Remember... The plates are hot and then you touched them anyway. lol) You could cook them all together in a baking dish. Cook time and temperature may need to be adjusted if not cooking with a convection oven. Enjoy with your favorite spanich rice, refried beans and sweet corn cake.
Provided by KingJackQueen
Categories Lobster
Time 52m
Yield 10 enchiladas, 5 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat.
- Add flour.
- Cook and stir for 5 minutes(should have a nutty aroma).
- Add 1/2 tsp white pepper.
- Stir in 2 tbsps lobster base and cook for an additional minute.
- Add milk & wine.
- Add 2 oz. of the cheese.
- Continue to cook until thickened.
- FOR THE CRAB MIX: Lightly chop the flaked imitation crab.
- Combine with shrimp in a medium size bowl.
- Add 1.5 cups of cold sauce.
- Mix well.
- FOR THE ENCHILADAS: Lay out the tortillas on a flat surface.
- Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
- Place flap of the tortilla over the crab mix and roll.
- Place flap side down onto a plate or in your baking dish.
- Ladle warm sauce over the enchiladas.
- Top with remaining monterey jack cheese.
- Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.
- Watch and do not allow to burn (brown spots).
- Sprinkle with paprika.
CHI CHI'S SEAFOOD ENCHILADA - COPYCAT
Make and share this Chi Chi's Seafood Enchilada - Copycat recipe from Food.com.
Provided by Lali8752
Categories Tex Mex
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In mixing bowl, stir together soup, onion, nutmeg and black pepper.
- In another bowl, place half of the soup mixture, crab and 1 cup of the jack cheese; set aside.
- Wrap the tortillas in paper towels, microwave on 100 percent power for 30 to 60 seconds.
- Place 1/3 cup mixture on each tortilla and roll up.
- Place seam side down in greased 12 X 7-1/2 dish.
- Stir milk into the reserved soup mixture, pour over enchiladas.
- Microwave, covered, on high for 12 to 14 minutes.
- Sprinkle with remaining cheese.
- Let stand for 10 minutes.
- Add a dash of hot pepper sauce to soup mix if desired.
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- Melt the butter in a medium saucepan over medium heat, then add the flour. Stir and cook for about 5 minutes or until the mixture smells nutty and starts to brown a bit. Add the powdered chili and fish sauce and stir to mix.
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