Chi Chi's Seafood Enchilada/Cancun

From: TRMN8R

On Jun 23, 2009

Can't thank you enough for the recipe; absolutely DELICIOUS and JUST like we remembered it. This was my and my wife's favorite dish from Chi-Chi's. We love mexican food in generanl and have been to several mexican/Tex-Mex restaurants throughout the U.S. looking for something similar: Seafood Chimichanga's or crab meat enchiladas. NOTHING has ever come close even remotely close. EVER. In fact, one place had seafood enchiladas stuffed with huge chuncks of carrots, tomatoes, and celery. UGH! On the flip side, this Cancun might've tasted even better since I made it myself (LOL). First batch I made was without the Lobster base since like most of you I couldn't find it locally and had nothing to substitute for it. It was very good, but when I finally received the base I ordered from Amazon I made a second batch and it was absolutely fantastic! (Purchased the "BetterThan Bouillon" brand in the 8 oz. jar, which unless you eat these every day for a year, should last you quite a long time.) Definitely does not take much, and in fact, my third batch I only used half the listed amount (1 tbsp, vice 2), and we liked that even better. Lastly, although it'd be impossible not to eat these immediately after you make them, we're definitely in agreement that the enchiladas taste even better on the second day after all the ingredients have had a chance to truly marry. In addition, last time I made an extra batch of the white sauce and we used it on some crab meat omellettes in the morning; too yummy! Thanks again for the recipe; it was MUCH appreciated. BTW, I worked at three different Chi-Chi's restaurants back in the 80's, as well as the corporate office in Louisville, when I was going to college. VERY fun place to work. Cheers all, TRM

From: *Sweet_Cupcake*

On Jun 17, 2009

I've been using this recipe for years but just now rated it. It is just like I remember in the restaurant. 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!!