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Nutrition Facts
Serving Size 1 (140g) Recipe makes 8 servings
Calories 197
Calories from Fat 69		(35%)
Amount Per Serving		%DV
	Total Fat 7.8g	11%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 29mg		9%
Sodium 557mg		23%
Potassium 230mg		6%
Total Carbohydrate 20.6g		6%
	Dietary Fiber 1.1g	4%
	Sugars 1.2g
Protein 11.0g		21%
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Chi Chi's Seafood Enchilada - CopyKat

Recipe #17704 | 25 min | 10 min prep | add private note

⁽²⁴⁾ RATE IT NOW Print Recipe

By: Lali
Jan 21, 2002

Supposedly this is the same as Chi Chi's "Cancun"

SERVES 8 (change servings and units)

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

Directions

1
In mixing bowl, stir together soup, onion, nutmeg and black pepper.
2
In another bowl, place half of the soup mixture, crab and 1 cup of the jack cheese; set aside.
3
Wrap the tortillas in paper towels, microwave on 100 percent power for 30 to 60 seconds.
4
Place 1/3 cup mixture on each tortilla and roll up.
5
Place seam side down in greased 12 X 7-1/2 dish.
6
Stir milk into the reserved soup mixture, pour over enchiladas.
7
Microwave, covered, on high for 12 to 14 minutes.
8
Sprinkle with remaining cheese.
9
Let stand for 10 minutes.
10
Add a dash of hot pepper sauce to soup mix if desired.

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Featured Reviews for This Recipe

From: rosslare

On Sep 22, 2009

Very nice. Used lobster soup and sauted the onion first, as suggested by reviewer.

0 people found this review helpful

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From: Chef #779136

On Aug 12, 2008

It was alright but the insides of the enchiladas were not quiete creamy enough, next time I might suggest using some cream cheese or something in the filling or maybe just use 2 can of cream of chicken soup.

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From: KingJackQueen

On Oct 23, 2004

I worked at Chi-Chi's for 16 years. Crab was the imitation sticks that you see in the store. White sauce came in a dry packet that we added lobster base to along with cooking sherrie and water. Mixed the sauce with the crab and monterey jack prior to rolling enchiladas. Covered with sauce and a sprinkling of more jack cheese. When they came out of the oven we would top with paprika. Hope this helps. KJQ

15 people found this review helpful

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From: Melly2

On Dec 16, 2003

I was a BIG fan of Chi Chi's Cancun Enchilada, but all of the Chi Chi's around me have closed. I was thrilled to find this recipe as I've tried to duplicate it on my own with minimal success. I prepared the recipe as directed, but baked it for 35 minutes at 350 instead of microwaving it. They were ok, but next time I'll use about half the onion (and I like onion) and cream of shrimp soup instead of cream of chicken (I thought that was odd anyway). I served with Chi Chi's Corn Cake. Thanks for posting. It gave me a good place to start!

4 people found this review helpful

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