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.
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Asraful Mia
[email protected]These enchiladas are the best I've ever had.
Sohan J
[email protected]Thank you for sharing this amazing recipe.
Thando Princess
[email protected]I'm so glad I found this recipe.
Asmamaw Berhnu
[email protected]These enchiladas are perfect for a special occasion.
Ssemujju Gadafi
[email protected]I can't wait to make these enchiladas again.
Rijan Thapa
[email protected]This recipe is a keeper!
dzikamai damiso
[email protected]I highly recommend this recipe.
Lorne Bolack
[email protected]These enchiladas were a hit with my family and friends.
Farazali Kaleri
[email protected]I will definitely be making these again.
Lovelyne Asongwe
[email protected]The sauce was flavorful and the seafood was cooked perfectly.
Bata Hassan
[email protected]I love these enchiladas! I've made them several times and they're always a hit.
Oscar Avalos
[email protected]These enchiladas were easy to make and turned out great! I used shrimp, scallops, and crabmeat and they were all cooked perfectly.
Mayra Sorto
[email protected]I made these enchiladas for my family last night and they were a hit! Everyone loved them. The sauce was especially good.
Mahya Sarkoohi
[email protected]These enchiladas were delicious! The sauce was flavorful and the seafood was cooked perfectly. I will definitely be making these again.
Marnus Prinsloo
[email protected]I love these enchiladas! I've made them several times and they're always a hit. The sauce is so creamy and flavorful and the seafood is cooked perfectly. I highly recommend this recipe.
Emma Lowe
[email protected]These enchiladas were easy to make and turned out great! I used shrimp, scallops, and crabmeat and they were all cooked perfectly. The sauce was also very flavorful. I will definitely be making these again.
Lhamu Lama
[email protected]I made these enchiladas for my family last night and they were a hit! Everyone loved them. The sauce was especially good. I will definitely be making these again.
sudeep tamang
[email protected]These enchiladas were absolutely delicious! I followed the recipe exactly and they turned out perfectly. The seafood was cooked to perfection and the sauce was flavorful and creamy. I will definitely be making these again soon.