Best Chi Chis Seafood Enchiladas Microwave Recipes

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CHI CHI'S SEAFOOD ENCHILADA - COPYCAT



Chi Chi's Seafood Enchilada - Copycat image

Make and share this Chi Chi's Seafood Enchilada - Copycat recipe from Food.com.

Provided by Lali8752

Categories     Tex Mex

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

1 (10 ounce) can cream of chicken soup
1/2 cup onion, chopped
8 ounces crab, chopped (real or imitation)
1 3/4 ounces monterey jack cheese, shredded
8 flour tortillas, 5-6 inch
1 cup milk
1 dash nutmeg
1 dash pepper

Steps:

  • In mixing bowl, stir together soup, onion, nutmeg and black pepper.
  • In another bowl, place half of the soup mixture, crab and 1 cup of the jack cheese; set aside.
  • Wrap the tortillas in paper towels, microwave on 100 percent power for 30 to 60 seconds.
  • Place 1/3 cup mixture on each tortilla and roll up.
  • Place seam side down in greased 12 X 7-1/2 dish.
  • Stir milk into the reserved soup mixture, pour over enchiladas.
  • Microwave, covered, on high for 12 to 14 minutes.
  • Sprinkle with remaining cheese.
  • Let stand for 10 minutes.
  • Add a dash of hot pepper sauce to soup mix if desired.

CHI CHI'S SEAFOOD ENCHILADAS



Chi Chi's Seafood Enchiladas image

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 spanich rice, refried beans and sweet corn cake.

Provided by KingJackQueen

Categories     Lobster

Time 52m

Yield 10 enchiladas, 5 serving(s)

Number Of Ingredients 11

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 monterey jack cheese, shredded
1 (4 ounce) can baby shrimp
2 (8 ounce) packages imitation crabmeat, flake style
10 (6 inch) flour tortillas, old mission restaurant style
paprika

Steps:

  • 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 tbsps 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 monterey 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.

CHI CHI'S SEAFOOD ENCHILADAS



Chi Chi's Seafood Enchiladas image

Make and share this Chi Chi's Seafood Enchiladas recipe from Food.com.

Provided by Cake Baker

Categories     Mexican

Time 50m

Yield 8 Enchiladas, 8 serving(s)

Number Of Ingredients 12

1/2 cup onion, chopped
1 garlic clove, minced
1 tablespoon butter
8 ounces reduced-fat sour cream
3 tablespoons all-purpose flour
1 cup chicken broth
1/4 teaspoon pepper
1 cup reduced-fat Mexican cheese blend, shredded
2 cups imitation crabmeat, coarsley chopped (or shrimp)
8 flour tortillas, warmed
1/2 cup tomatoes, diced
1/2 cup green onion, chopped

Steps:

  • In a large saucepan, cook onion and garlic in butter over medium heat until tender. Combine sour cream and flour until smooth; gradually add to onion mixture. Stir in the broth and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat; stir in 1/2 cup of cheese.
  • Place crab in a bowl; stir in 1/2 cup sauce (I usually do just a little bit more, just until moistened). Spoon equal amounts on tortillas; roll up tightly. Place seam side down in an 11 inch x 7 inch baking dish coated with cooking spray. Top with remaining sauce.
  • Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes. Top with tomato and green onion.

Nutrition Facts : Calories 226.5, Fat 8.2, SaturatedFat 3.8, Cholesterol 26.2, Sodium 787.2, Carbohydrate 26.8, Fiber 1.5, Sugar 1.6, Protein 11.4

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