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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (472g) Recipe makes 5 servings The following items or measurements are not included below: lobster base |
||
| Calories 849 | ||
| Calories from Fat 358 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 39.8g | 61% | |
| Saturated Fat 22.0g | 109% | |
| Monounsaturated Fat 12.3g | ||
| Polyunsaturated Fat 3.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 155mg | 51% | |
| Sodium 1775mg | 73% | |
| Potassium 599mg | 17% | |
| Total Carbohydrate 71.6g | 23% | |
| Dietary Fiber 3.0g | 12% | |
| Sugars 11.0g | ||
| Protein 41.5g | 82% | |
Chi Chi's Seafood Enchilada/Cancun
By: KingJackQueen
Dec 20, 2005
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.
SERVES 5 , 10 enchiladas
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 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
Directions
1
FOR THE SAUCE.2
melt butter in a 2 quart saucepan over medium heat.3
add flour.4
cook and stir for 5 minutes(should have a nutty aroma).5
add 1/2 tsp white pepper.6
stir in 2 tbsps lobster base and cook for an additional minute.7
add milk & wine.8
add 2 oz. of the cheese.9
continue to cook until thickened.10
FOR THE CRAB MIX.11
lightly chop the flaked imitation crab.12
combine with shrimp in a medium size bowl.13
add 1.5 cups of cold sauce.14
mix well.15
FOR THE ENCHILADAS.16
lay out the tortillas on a flat surface.17
place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.18
place flap of the tortilla over the crab mix and roll.19
place flap side down onto a plate or in your baking dish.20
ladle warm sauce over the enchiladas.21
top with remaining monterey jack cheese.22
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.23
watch and do not allow to burn(brown spots).24
sprinkle with paprika.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Fish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Seafood > Shellfish > Lobster
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Occasion > Dinner Party
- Occasion > Novelty
Featured Reviews for This Recipe
From: Chef #915989
On Oct 30, 2009
My friend and I made these last night. We loved the seafood enchiladas at ChiChi's and the seafood nachos! I would DEFINITELY buy the lobster base. I bought "Better than Bouillon" brand on Amazon. This is the closed I've ever tasted to the originals. We used a soft white wine, it seemed to have a bit too much of a wine taste. I would cut that next time or use a different wine, or maybe seafood stock. We used real crabmeat, but I may try it with imitation crabmeat. This was definitely the best I've had since ChiChi's! I can't see how cream of anything would work as well. SO SO good!
From: Aged Cheddar
On Oct 17, 2009
The Hubby gives it 5 stars. I have never eaten at ChiChi's but he's a huge fan and this was his favorite meal there. The lobster base was a bit pricy ($16.00 for a lg jar) but to see my DH so enjoy this meal was well worth it. I will make it for him often. Thank You!
From: Bebelicious!
On Sep 24, 2007
You can get the lobster base at Amazon.com if you can't find it locally. DON'T LEAVE IT OUT. It makes all the difference in the flavor. Substituting cream of anything soup just won't cut it. This was just as delicious and as authentic as Chi Chi's and suprisingly inexpensive to make.
From: touchdown6
On May 20, 2006
I used this recipe as a base for my Cancun enchiladas. I couldn't find lobster base at my store, so I did make my own roux (the flour and butter), added milk and wine, and then added a can of condensed cream of shrimp soup (Campbells's). I also happened to have a packet of Chi Chi's fiesta taco seasoning and added a generous sprinkling of that to the sauce. We added some sour cream to the top after they were cooked, and they really were excellent. Another reviewer mentioned his sauce tasted like gravy - he may have needed to cook the flour further in the butter so it didn't taste "raw". But I have to admit that when tasting the sauce outside of the enchilada, it didn't seem that great, but with the crabmeat, shrimp and cheese, etc. it really was great and just like I remember! Thanks for the great recipe!!
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