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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
SERVES 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
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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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Microwave
- Occasion > Novelty > Copycat
Featured Reviews for This Recipe
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.
From: SarikaKisSzentem
On Apr 30, 2008
Wonderfully delicious! Would love to see this chef's other menus including beef and/or chicken enchiladas.
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
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!
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