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    Chi Chi's Seafood Enchilada/Cancun

    Source of Recipe

    KingJackQueen

    Recipe Introduction

    KingJackQueen says: "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 spanach rice, refried beans and sweet corn cake."

    List of Ingredients

    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 Monterrey jack cheese, shredded
    1 (4 ounce) cans baby shrimp
    2 (8 ounce) packages imitation crab meat, flake style
    10 (6 inch) flour tortillas, old mission restaurant style
    paprika

    Recipe

    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 TB 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 Monterrey 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


 

 

 


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