Chi Chis Seafood Enchiladas Recipes

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CHI CHI'S SEAFOOD ENCHILADAS



Chi Chi's Seafood Enchiladas image

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.

Provided by KingJackQueen

Categories     Lobster

Time 52m

Yield 10 enchiladas, 5 serving(s)

Number Of Ingredients 11

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 1 cup 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

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.

CHI CHI'S SEAFOOD ENCHILADA - COPYCAT



Chi Chi's Seafood Enchilada - Copycat image

Make and share this Chi Chi's Seafood Enchilada - Copycat recipe from Food.com.

Provided by Lali8752

Categories     Tex Mex

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

1 (10 ounce) can cream of chicken soup
1/2 cup onion, chopped
8 ounces crab, chopped (real or imitation)
1 3/4 ounces monterey jack cheese, shredded
8 flour tortillas, 5-6 inch
1 cup milk
1 dash nutmeg
1 dash pepper

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



Chi Chi's Seafood Enchilada image

40 mins Total Time: 52 mins min Serves: 5

Provided by aduffybarnes

Categories     Main Dish

Time 30m

Yield 1

Number Of Ingredients 11

6 tablespoons butter
1/2 cup flour
1/2 teaspoon white pepper
2 tablespoons lobster/seafood base
3 1/2 cups 2% low-fat milk
1 cup white wine or 1 cup cooking sherry
8 ounces monterey jack cheese shredded
1 can baby shrimp
16 ozs crabmeat flake style
10 (6 inch) flour tortillas old mission restaurant style
paprika

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%

Nutrition Facts : Calories 1731 calories, Fat 138.478284375 g, Carbohydrate 59.10480375 g, Cholesterol 384.87075 mg, Fiber 2.15268754005432 g, Protein 64.042275 g, SaturatedFat 87.08958225 g, ServingSize 1 1 recipe (1171g), Sodium 1707.527625 mg, Sugar 56.9521162099457 g, TransFat 8.62627275 g

SEAFOOD ENCHILADAS



Seafood Enchiladas image

These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.

Provided by Cathy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 11

1 onion, chopped
1 tablespoon butter
½ pound fresh crabmeat
¼ pound shrimp - peeled, deveined and coarsely chopped
8 ounces Colby cheese
6 (10 inch) flour tortillas
1 cup half-and-half cream
½ cup sour cream
¼ cup butter, melted
1 ½ teaspoons dried parsley
½ teaspoon garlic salt

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.

Nutrition Facts : Calories 606.8 calories, Carbohydrate 42.6 g, Cholesterol 135.8 mg, Fat 36.5 g, Fiber 2.6 g, Protein 26.8 g, SaturatedFat 20.6 g, Sodium 1078 mg, Sugar 2.5 g

QUICK SEAFOOD ENCHILADAS



Quick Seafood Enchiladas image

This recipe came about the night I realized I forgot to buy chicken for the enchilada recipe on the back of the enchilada sauce can. Luckily, I had some shrimp in the freezer.

Provided by J Scholfield

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 6

Number Of Ingredients 7

1 pound cooked shrimp - peeled, deveined and chopped
1 (4 ounce) package cream cheese, softened
2 cloves garlic, minced
2 teaspoons chopped fresh cilantro
2 teaspoons lime juice
1 (10 ounce) can green chile enchilada sauce
6 (8 inch) flour tortillas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir shrimp, cream cheese, garlic, cilantro, and lime juice in a skillet over medium heat until cream cheese is smooth and shrimp are heated through, 5 to 7 minutes.
  • Divide shrimp mixture evenly onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in baking dish.
  • Pour enchilada sauce over tortillas.
  • Bake in preheated oven until bubbly, about 20 minutes.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 30.6 g, Cholesterol 168.3 mg, Fat 12 g, Fiber 1.7 g, Protein 22.4 g, SaturatedFat 5.2 g, Sodium 715.4 mg, Sugar 0.9 g

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