Chi Chi's Seafood Enchiladas (Cancun) Recipe
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Ingredients: |
Ingredients: 6 tbsp butter
1/2 c flour
1/2 tsp white pepper
2 tbsp lobster base
3 1/2 c 2% low-fat milk
1 c cooking sherry
8 oz monterey jack cheese, shredded
4 oz shrimp
8 oz pkg imitation crabmeat, flake style
10 (6 inch) flour tortillas
paprika
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Directions: |
Directions: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 pepper. Stir in 2 tbsps lobster base and cook for an additional minute. Add milk & sherry. Add 2 oz. of the cheese. Continue to cook until thickened. Crab Mix: Lightly chop the flaked imitation crab. Combine with shrimp in a medium size bowl. Add 1 1/2 cups of cold sauce. Mix well. For the enchiladas: Lay out the tortillas on a flat surface. Place 2 to 3 heaping tbsp 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 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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