Chi Chis Seafood Enchilada Copycat Recipes

SEAFOOD ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
• In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
• Bake in preheated oven for 30 minutes.

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 SEAFOOD ENCHILADA - COPYCAT

Steps:

• In mixing bowl, stir together soup, onion, nutmeg and black pepper.
• In another bowl, place half of the soup mixture, crab and 1 cup of the jack cheese; set aside.
• Wrap the tortillas in paper towels, microwave on 100 percent power for 30 to 60 seconds.
• Place 1/3 cup mixture on each tortilla and roll up.
• Place seam side down in greased 12 X 7-1/2 dish.
• Stir milk into the reserved soup mixture, pour over enchiladas.
• Microwave, covered, on high for 12 to 14 minutes.
• Sprinkle with remaining cheese.
• Let stand for 10 minutes.
• Add a dash of hot pepper sauce to soup mix if desired.

CHI CHI'S SEAFOOD ENCHILADA

Steps:

• Directions 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. Nutrition Facts Serving Size: 1 (493 g) Servings Per Recipe: 5 Amount Per Serving % Daily ValueCalories 849.0 Calories from Fat 358 42% Amount Per Serving % Daily ValueTotal Fat 39.8g 61% Saturated Fat 21.9g 109% Cholesterol 155.4mg 6% Sodium 1775.2mg 73% Total Carbohydrate 71.6g 23% Dietary Fiber 3.0g 12% Protein 41.4% 82%

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.