26 Reviews of Chi Chi's Seafood Enchilada - CopyKat

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!

From: ntludu

On Dec 5, 2005

Well, I had flashbacks. They tasted so much like the original. The only thing that I would do differently would be to saute the onions in butter before I added them. Even though I am an onion lover and I liked the taste, I don't remember that in the ones I ate at the restaurant. They are very very very rich. My kids only ate a bite or two, but I thought they were delicious. I used Cream of Shrimp and added a dash of dry sherry as the reviewers recommended.

From: MollyJ

On Mar 9, 2006

This has enough fat grams in it to qualify for dessert BUT like so many, Cancun was my husband's favorite Chi-Chi's entree. I used Cream of Celery Soup because my store didn't carry Cream of Shrimp and Cream of Chicken just seems "wrong". I also added a can of mild green chilies to the soup mixture and sprinkled it with paprika after cooking. I can't honestly say this was or was not exactly like the original Chi-Chi's dish but DH liked it and I will make it again. This is a great meal for an evening with not much time and I served it with "Spanish Rice" out of the envelope.

From: Little Bee

On Oct 24, 2003

These are so good! I always ordered these at Chi Chis and have missed them (ours closed). The only thing I do different is I add a small can of Old El Paso chopped green chilis to the soup mixture to give it a little kick! Thanks for a great recipe!

From: Vina

On Oct 11, 2003

These were great! I used a mix of shrimp, scallops, and crab "legs" and got 8 enchiladas. The only addition I'm going to make in the future is 2-3 Tbl of wine to the sauce, as well as some chopped chiles. I think these might give these the final "boost" they need to perfection. Even without, my daughter (who has never ordered anything at ChiChi's BUT the seafood enchiladas!)ate hers with constant m-m-m's.

From: Doughhook

On Dec 20, 2004

I look forward to trying this recipe. Also, it seems like the powder used in the restaurants would be similar to an Alfredo based sauce you can buy in stores in packets. Also will use cooking sherry in recipe. Chi-Chi's was my all time favorite restaurant. Still in shock that they are gone.

From: Karyn in Portland

On Sep 16, 2003

I made this for a dinner party as an alternative to Chicken Enchiladas. These were the big hit! I used real crab, and used Pepper Jack instead of Monterey Jack. I used 6 inch tortillas and got 10. I packed them very tightly into a casserole dish and it worked well. These are rich, so small is good. This was very easy to make, and the microwave cooking allowed me to use the oven for other things.

From: Sudi the Chef

On Oct 9, 2004

Not a bad tasting recipe, but I can't rate it highly because it tastes absolutely nothing like Chi Chi's Seafood Enchiladas. If you go out and buy all the ingreditents expecting to recreate the original flavor, you will be very disappointed.

From: Bogey'sMom

On Nov 20, 2002

Yummy. I'm not crazy about the fake crab stuff, but that's what I used and it was still good. I bet this would be killer with shrimp and scallops. Definitely worth making again.