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Seafood Enchiladas – Work in Progress




Source of Recipe


My friend Shelby


Recipe Introduction


This recipe is definitely a work in progress. I’ve seen Shelby at eGullet make these for a while and they looked and sounded SO good. When I first tried the recipe, the proportions were all off. It made almost twice the enchiladas that it said it would. I didn’t understuff them, but looking at the picture on the website, I think they should be stuffed REALLY full. And it made MUCH too much sauce. The result was something that I found tasty, but so gloppy that it was almost inedible. I had enough unsauced enchiladas that I froze 8 of them. Jessica didn’t like them at all and wasn’t interested in trying them again but Mike was willing to. This time I made a half portion of the sauce and just lightly sauced the enchiladas before baking them. We both preferred this way. Mike said that he thought he’d like it better with all shrimp or shrimp and real crabmeat, so I’ll try that next time. I’ve listed the ingredient amounts below as I will try them next time instead of how they are listed in the original recipe. Thanks to my good friend Shelby for sending me the recipe and answering my questions!


Recipe Link: https://www.food.com/recipe/chi-chis-seafood-enchiladas-148921

List of Ingredients




3 T. butter
1/4 c. flour
1/2 t. white pepper
1 T. lobster base
1 3/4 c. milk
1/2 c. white wine or sherry
8 oz. Monterey Jack cheese, shredded
4 oz. shrimp, cooked (see note above)
2 (8 oz.) packages imitation crabmeat, flake style
10 (6-inch) flour tortillas
Paprika


Recipe



SAUCE:
Melt the butter in a saucepan and add the flour to make a roux. Add the white pepper and stir in the lobster base. Heat for another minute. Whisk in the milk and wine. When incorporated, add 2 oz. of the cheese. Cook, stirring, until thickened and set aside.

SHRIMP/CRAB MIXTURE:
Lightly chop the imitation crab. Mix with the shrimp (depending on the size of the shrimp, you may need to chop them up a bit, too). Add about 3/4 c. of the sauce and mix.

ASSEMBLY:
Heat oven to 350F. Grease a rectangular baking dish that will fit 10 enchiladas. Put a heaping 2-3 tablespoons of the crab mixture on each of the tortillas (see my note above – you want these FULL). Roll up and place seam side down in the baking dish. Ladle the sauce over the enchiladas – BE CAREFUL here. This is where you don’t want to overdo it. You want the sauce to coat the enchiladas but not drown them. Any extra sauce and be warmed up and served at the table for anyone who wants more. Top with the remaining Monterey Jack cheese and bake for about 30 minutes. Watch closely in the last few minutes. You don’t want the cheese to get too dark – it should be oozy and just starting to get golden. Light brown spots are ok. Temp one and if it isn’t hot enough cover with foil and bake for another 5-10 minutes. Remove from the oven and sprinkle with a little paprika and let sit for a few minutes before serving.

Makes 10 6-inch enchiladas.