When it comes to preparing a flavorful and satisfying seafood meal, few dishes can rival the enticing charm of Chi Chis Seafood Enchiladas. This tantalizing culinary creation boasts a harmonious blend of tender seafood, savory spices, and vibrant Mexican flavors, all wrapped in soft, warm tortillas. Immerse yourself in a culinary journey as we unveil the secrets to crafting the perfect Chi Chis Seafood Enchiladas, ensuring a delightful dining experience that will leave you craving for more.
Let's cook with our recipes!
CHI CHI'S SEAFOOD ENCHILADAS
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
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
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
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
40 mins Total Time: 52 mins min Serves: 5
Provided by aduffybarnes
Categories Main Dish
Time 30m
Yield 1
Number Of Ingredients 11
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
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
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
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
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
Tips:
- Choose high-quality ingredients. Fresh seafood, ripe vegetables, and flavorful spices will make all the difference in the taste of your enchiladas.
- Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it or it will become tough and rubbery.
- Use a variety of vegetables. This will add flavor, texture, and nutrients to your enchiladas.
- Don't be afraid to experiment with different spices. A variety of spices will give your enchiladas a unique and flavorful taste.
- Use a good quality cheese. The cheese is one of the key ingredients in enchiladas, so make sure to use a good quality cheese that melts well.
- Serve the enchiladas with your favorite toppings. Some popular toppings include sour cream, guacamole, salsa, and chopped cilantro.
Conclusion:
Chi-Chi's Seafood Enchiladas are a delicious and easy-to-make dish that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a meal that your family and friends will love. So next time you're looking for a tasty and satisfying meal, give Chi-Chi's Seafood Enchiladas a try.
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