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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