Chi Chi's Seafood Enchilada

Chi Chi's Copycat Recipe

Makes 10 Enchiladas

6 tablespoons butter
1/2 cup flour
1/2 teaspoon white pepper
2 tablespoons lobster base
3 1/2 cups milk
1 cup white wine or cooking sherry
8 ounces Monterey jack cheese, shredded, divided use

2 (8 oz.) packages imitation crabmeat, flake style, lightly chopped
1 (4 oz.) can baby shrimp
10 (6 inch) flour tortillas

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 teaspoon white pepper. Stir in 2 tablespoons lobster base and cook for an additional minute. Add milk and wine. Add 2 oz. of the cheese. Continue to cook until thickened. Remove from heat and place sauce in refrigerator to cool.

To make the Enchiladas: Preheat oven to 425 degrees. Combine crab with shrimp in a medium size bowl. Add 1 1/2 cups of cold sauce. Mix well; set aside. Warm remaining sauce. Lay out the tortillas on a flat surface. Place 2 to 3 heaping tablespoons of the crab mixture across the center of each tortilla. Place flap of the tortilla over the crab mix and roll. Place flap side down onto a individual oven-proof plates that have been preheated or in a lightly oiled baking dish. Ladle warm sauce over the enchiladas. Top with remaining Monterey jack cheese. Put into a preheated oven for 12-14 minutes. Watch closely and do not allow to burn (brown spots). Sprinkle with paprika.

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