Best 3 Chi Chis Seafood Enchiladas Recipes
Indulge in the vibrant flavors of Chi-Chi's Seafood Enchiladas, a culinary masterpiece that tantalizes your taste buds with a harmonious blend of seafood, cheese, and zesty enchilada sauce. Dive into a delectable journey as we unveil the secrets behind this beloved dish, exploring variations that cater to diverse preferences. Get ready to embark on a culinary adventure that will leave you craving for more. From the classic shrimp and crab filling to the exotic lobster and scallop combination, these enchiladas promise an unforgettable dining experience.
Uncover the art of crafting the perfect enchilada sauce, a symphony of flavors that elevates the dish to new heights. Discover the nuances of using fresh tomatoes, aromatic spices, and a touch of heat to create a sauce that dances on your palate. Learn the secrets of selecting the ideal cheese, be it a gooey Monterey Jack or a sharp cheddar, to create a luscious filling that melts in your mouth.
Explore the versatility of these enchiladas, as they adapt effortlessly to suit different dietary needs. Dive into the gluten-free variation, where corn tortillas replace their wheat counterparts, ensuring that everyone can savor this delightful creation. For those seeking a healthier option, discover the low-carb alternative, which skillfully balances flavor and nutrition, making it a guilt-free indulgence.
Embark on a culinary journey that celebrates the diversity of Chi-Chi's Seafood Enchiladas. Whether you prefer the traditional shrimp and crab filling or crave the luxuriousness of lobster and scallops, these enchiladas promise an explosion of flavors. Let your taste buds guide you as you explore the classic, gluten-free, and low-carb variations, each offering a unique culinary experience.
CHI CHI'S SEAFOOD ENCHILADAS
Make and share this Chi Chi's Seafood Enchiladas recipe from Food.com.
Provided by Cake Baker
Categories Mexican
Time 50m
Yield 8 Enchiladas, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, cook onion and garlic in butter over medium heat until tender. Combine sour cream and flour until smooth; gradually add to onion mixture. Stir in the broth and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat; stir in 1/2 cup of cheese.
- Place crab in a bowl; stir in 1/2 cup sauce (I usually do just a little bit more, just until moistened). Spoon equal amounts on tortillas; roll up tightly. Place seam side down in an 11 inch x 7 inch baking dish coated with cooking spray. Top with remaining sauce.
- Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes. Top with tomato and green onion.
Nutrition Facts : Calories 226.5, Fat 8.2, SaturatedFat 3.8, Cholesterol 26.2, Sodium 787.2, Carbohydrate 26.8, Fiber 1.5, Sugar 1.6, Protein 11.4
CHI CHI'S SEAFOOD ENCHILADA
40 mins Total Time: 52 mins min Serves: 5
Provided by aduffybarnes
Categories Main Dish
Time 30m
Yield 1
Number Of Ingredients 11
Steps:
- Directions 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. Nutrition Facts Serving Size: 1 (493 g) Servings Per Recipe: 5 Amount Per Serving % Daily ValueCalories 849.0 Calories from Fat 358 42% Amount Per Serving % Daily ValueTotal Fat 39.8g 61% Saturated Fat 21.9g 109% Cholesterol 155.4mg 6% Sodium 1775.2mg 73% Total Carbohydrate 71.6g 23% Dietary Fiber 3.0g 12% Protein 41.4% 82%
Nutrition Facts : Calories 1731 calories, Fat 138.478284375 g, Carbohydrate 59.10480375 g, Cholesterol 384.87075 mg, Fiber 2.15268754005432 g, Protein 64.042275 g, SaturatedFat 87.08958225 g, ServingSize 1 1 recipe (1171g), Sodium 1707.527625 mg, Sugar 56.9521162099457 g, TransFat 8.62627275 g
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.
Tips:
- Use fresh and high-quality ingredients for the best flavor.
- Don't overcook the seafood. Shrimp and fish should be cooked just until opaque.
- Use a variety of vegetables in the enchiladas to add flavor and texture.
- Grate your own cheese for the best results. Pre-shredded cheese often contains additives that can affect the flavor and texture of the enchiladas.
- Don't be afraid to experiment with different flavors and toppings. You can add sour cream, guacamole, salsa, or pico de gallo to taste.
Conclusion:
Chi Chi's Seafood Enchiladas are a delicious and easy-to-make dish that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a meal that your family and friends will love. These enchiladas are also a great way to use up leftover seafood. So next time you have some shrimp, fish, or crab on hand, give this recipe a try. You won't be disappointed!
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