Best Seafood Enchilada Cancun 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.

SEAFOOD ENCHILADAS



Seafood Enchiladas image

These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.

Provided by Cathy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 11

1 onion, chopped
1 tablespoon butter
½ pound fresh crabmeat
¼ pound shrimp - peeled, deveined and coarsely chopped
8 ounces Colby cheese
6 (10 inch) flour tortillas
1 cup half-and-half cream
½ cup sour cream
¼ cup butter, melted
1 ½ teaspoons dried parsley
½ teaspoon garlic salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
  • In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 606.8 calories, Carbohydrate 42.6 g, Cholesterol 135.8 mg, Fat 36.5 g, Fiber 2.6 g, Protein 26.8 g, SaturatedFat 20.6 g, Sodium 1078 mg, Sugar 2.5 g

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

CANCUN SEAFOOD ENCHILADAS RECIPE - (4.3/5)



Cancun Seafood Enchiladas Recipe - (4.3/5) image

Provided by KennyB07

Number Of Ingredients 15

FOR THE SAUCE:
6 tablespoons butter
1/2 cup flour
1/2 teaspoon white pepper
2 tablespoons juice from shrimp can
3 1/2 cups 2% milk
FOR THE ENCHILADAS:
2 packages (8 ounce each) imitation crabmeat, flake style, lightly chopped
1 (4 ounce) can baby shrimp
or 8 oz imitation crabmeat
8 oz scallops & shrimp, diced and sauteed
1 cup white wine or cooking sherry
8 ounces Monterey jack cheese, shredded, divided use
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 tbsp juice from shrimp 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. WHEN READY TO ASSEMBLE THE ENCHILADAS: Preheat oven to 425 degrees F. 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 pre-heated 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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