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 ENCHILADAS - MICROWAVE
We used to love the seafood enchiladas at Chi-Chi's. Since they have gone out of business, we haven't had anything like them. When I found this on the web, I knew I had to post it here for safe keeping -- will have to try soon and see if it hits the mark!! This is a microwave recipe,
Provided by iewe7726
Categories Microwave
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a 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 Monterey jack cheese; set aside.
- Wrap the tortillas in paper towels and microwave for 30-60 seconds (until soft and slightly warm).
- Place 1/3 cup mixture on each tortilla and roll up.
- Place seam side down in a greased 12 x 7 1/2 dish.
- Stir milk into the reserved soup mixture, pour over enchiladas.
- Microwave, covered, on high for 12-14 minutes.
- Sprinkle with the remaining cheese. Let stand for 10 minutes.
Nutrition Facts : Calories 531.4, Fat 26.5, SaturatedFat 13.2, Cholesterol 91.6, Sodium 1342, Carbohydrate 41.4, Fiber 2.2, Sugar 2.6, Protein 30.9
SEAFOOD NACHOS-LIKE CHI-CHI'S
Make and share this Seafood Nachos-Like Chi-Chi's recipe from Food.com.
Provided by Diana Adcock
Categories Cheese
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees.
- In a large skillet over medium heat melt butter.
- Whisk in butter, making a roux.
- Dissolve lobster base, garlic salt and Tabasco sauce in water, whisking into roux, stirring constantly until sauce becomes thick.
- Stir in American cheese until completely melted.
- Stir in heavy cream and sour cream until well blended.
- To assemble:.
- Arrange tortilla chips onto 2-3 oven safe plates.
- Take 1 and 1/2 cups of the nacho cheese base and pour into a microwave safe bowl.
- Add the shrimp, imitation crab and chilies, stirring well.
- Microwave on high for about 30 seconds if mixture is not hot.
- Pour evenly over plates of tortilla chips.
- Sprinkle on cheeses and green onions.
- Place in preheated oven for 4-5 minutes, or until cheese is bubbly and melted.
- Serves 2-3.
- Reserve remaining nacho sauce base in fridge for another batch.
Nutrition Facts : Calories 2340, Fat 164, SaturatedFat 83.7, Cholesterol 613.6, Sodium 2880.6, Carbohydrate 149.7, Fiber 10.3, Sugar 4.8, Protein 76
CHI CHI'S SEAFOOD ENCHILADAS
Make and share this Chi Chi's Seafood Enchiladas recipe from Food.com.
Provided by Cake Baker
Categories Mexican
Time 50m
Yield 8 Enchiladas, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, cook onion and garlic in butter over medium heat until tender. Combine sour cream and flour until smooth; gradually add to onion mixture. Stir in the broth and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat; stir in 1/2 cup of cheese.
- Place crab in a bowl; stir in 1/2 cup sauce (I usually do just a little bit more, just until moistened). Spoon equal amounts on tortillas; roll up tightly. Place seam side down in an 11 inch x 7 inch baking dish coated with cooking spray. Top with remaining sauce.
- Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes. Top with tomato and green onion.
Nutrition Facts : Calories 226.5, Fat 8.2, SaturatedFat 3.8, Cholesterol 26.2, Sodium 787.2, Carbohydrate 26.8, Fiber 1.5, Sugar 1.6, Protein 11.4
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