Best 2 Chi Chis Seafood Enchilada Copycat Recipes

**Seafood Enchiladas: A Taste of Coastal Delights**

Indulge in the vibrant flavors of the sea with our delectable Seafood Enchiladas. These delightful pockets of culinary joy are brimming with succulent shrimp, tender fish, and savory crab, enveloped in a rich and flavorful enchilada sauce. Each bite offers a symphony of textures and tastes, taking you on a culinary journey to the coastal regions of Mexico. We've curated a collection of the best Seafood Enchilada recipes, each offering a unique twist on this classic dish. From the traditional red enchilada sauce to the creamy and flavorful green sauce, you'll find a recipe that suits your palate perfectly. So, gather your loved ones, set the table, and embark on a delightful culinary adventure with our Seafood Enchilada extravaganza.

Let's cook with our recipes!

CHI CHI'S SEAFOOD ENCHILADAS

Chi Chi's Seafood Enchiladas image

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

Ingredients

6 tablespoons butter
1/2 cup flour
1/2 teaspoon white pepper
2 tablespoons lobster base
3 1/2 cups 2% low-fat milk
1 cup white wine or 1 cup cooking sherry
8 ounces monterey jack cheese, shredded
1 (4 ounce) can baby shrimp
2 (8 ounce) packages imitation crabmeat, flake style
10 (6 inch) flour tortillas, old mission restaurant style
paprika

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

Chi Chi's Seafood Enchilada - Copycat image

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

Ingredients

1 (10 ounce) can cream of chicken soup
1/2 cup onion, chopped
8 ounces crab, chopped (real or imitation)
1 3/4 ounces monterey jack cheese, shredded
8 flour tortillas, 5-6 inch
1 cup milk
1 dash nutmeg
1 dash pepper

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.

Tips:

For the best flavor, use fresh, high-quality seafood. Try to get shrimp, crab, and fish that are all sustainably sourced.
Don't overcook the seafood. It should be cooked through, but not tough or rubbery.
Be generous with the cheese. It's what makes these enchiladas so rich and decadent.
Serve the enchiladas with your favorite toppings, such as sour cream, salsa, guacamole, or pico de gallo.
Make sure to use a large skillet that can accommodate all of the seafood and vegetables.
If you don't have enchilada sauce, you can make your own by simmering tomato sauce, chili powder, cumin, and oregano in a saucepan.
To make the enchiladas ahead of time, assemble them and then cover them with plastic wrap. Refrigerate for up to 24 hours. When you're ready to serve, bake them according to the recipe instructions.

Conclusion:

Chi-Chi's Seafood Enchiladas are a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With their creamy cheese sauce, tender seafood, and flavorful vegetables, these enchiladas are sure to be a hit with everyone at the table. So next time you're looking for a delicious and satisfying meal, give this recipe a try. You won't be disappointed!