Chi Chis Beef Enchilada Recipes

BEEF ENCHILADAS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
• In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Remove from heat.
• Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.
• Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.
• Bake 30 minutes in the preheated oven, or until hot and bubbly.

CHI CHI'S SEAFOOD ENCHILADAS

Steps:

• FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat.
• Add flour.
• Cook and stir for 5 minutes(should have a nutty aroma).
• Add 1/2 tsp white pepper.
• Stir in 2 tbsps lobster base and cook for an additional minute.
• Add milk & wine.
• Add 2 oz. of the cheese.
• Continue to cook until thickened.
• FOR THE CRAB MIX: Lightly chop the flaked imitation crab.
• Combine with shrimp in a medium size bowl.
• Add 1.5 cups of cold sauce.
• Mix well.
• FOR THE ENCHILADAS: Lay out the tortillas on a flat surface.
• Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
• Place flap of the tortilla over the crab mix and roll.
• Place flap side down onto a plate or in your baking dish.
• Ladle warm sauce over the enchiladas.
• Top with remaining monterey jack cheese.
• 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.
• Watch and do not allow to burn (brown spots).
• Sprinkle with paprika.

COPYCAT CHI-CHI'S CHIMICHANGAS RECIPE

Steps:

• Preheat the oven to 450 degrees F. Prep a large baking dish that will fit your chimichangas for baking.
• In a large skillet, heat 2 tbs vegetable oil over medium heat. Add the onion, garlic, and jalapeno and cook for 3 minutes, just until softened. Add the chili powder, cumin, cinnamon, and salt. Toast for 30 seconds until fragrant.
• Add the tomato and cilantro and cook about 2 minutes longer, until liquid starts to dry. Stir in the chicken and sour cream and remove from heat.
• Arrange your tortilla with refried beans in the center, leaving a 2" border around the tortilla edges. Top with some of the chicken mixture and cheese. Fold in the short sides of the burrito, then roll up the long sides.
• Brush the baking dish with a bit of the melted butter and arrange chimichangas seam side down. Brush the tops with a little more of the butter mix.
• Bake for 8 to 10 minutes, flip, brush with more butter, sprinkle with cheese and bake for 8 to 10 minutes longer.

CHI CHI'S BEEF CHIMICHANGAS

Steps:

• In a saucepan mix the sauce ingredients (excluding the cornstarch and water). Bring to a boil, lower the heat and continue to simmer stirring occasionaly while you complete the recipe. It should end up reduced to about half. Once reduced stir in the cornstarch mixed with the water. Cook until thickened and set aside.
• Brown the ground beef, drain, and stir in the fiesta restaurante seasoning mix and 1/2 cup water and simmer for 5 minutes.
• Divide the meat evenly on the tortillas (1/3 of the way down the tortilla) do the same with the cheese.
• Roll the tortilla (starting at the end with the meat/cheese) after rolling once, fold in the ends and finish rolling. To hold it together you may need to use toothpicks or a flour and water mixture to seal them.
• Fry until golden brown or bake in the oven.To bake in the oven: brush with vegtable oil or butter and bake on middle shelf at 400 degrees for 25 minutes. Finish under the broiler for approx 2-3 minutes until golden brown. Watch carefully when under the broiler.
• Serve with sauce over the top, garnish with a dollop of sour cream and sliced green onions. I usually serve this with some shredded lettuce and diced tomatoes or refried beans.
• Enjoy!

EL CHICO CHEESE ENCHILADAS

Steps:

• In a medium-sized pot combine vegetable oil and flour. Stir and cook for about 1 minute, or until this begins to become fragrant like pie crust.
• Add salt, chili powder, and paprika, and stir to combine. Add one-quarter of the water. When the sauce becomes thick, add the next quarter of water, and repeat until the sauce is complete.
• Preheat oven to 350 degrees. Heat the corn tortillas in either the microwave or a small skillet with a little vegetable oil. Microwave: Sprinkle a little water on the tortillas and wrap them in a clean dishtowel.
• Assembly: Spread a thin layer of sauce over the bottom of a baking dish. Place 1 1/2 tablespoons of cheese in the middle of each corn tortilla and roll-up. Move the rolled tortilla into the baking dish. Fill the dish with your enchiladas and then top with the sauce. Add any cheese that is left over.
• Heat in the oven for about 15 minutes or until the cheese melts. Remove from the oven. Some people like to add some chopped white onion on top.