Chi Chi’s Seafood Enchiladas – Creamy Crab & Shrimp Mexican Favorite

Chi Chi’s Seafood Enchiladas are filled with tender crab and shrimp wrapped in flour tortillas, then smothered with a signature creamy Monterey Jack cheese, white wine, and lobster sauce. Baked until bubbly, they capture the memorable flavor of the popular Mexican restaurant.

Ingredients

• 6 tbsp butter
• 1/2 cup flour
• 1/2 tsp white pepper
• 2 tbsp lobster base (Better Than Bouillon or similar)
• 3 1/2 cups 2% milk
• 1 cup white wine or cooking sherry
• 8 oz Monterey Jack cheese, shredded
• 1 (4 oz) can baby shrimp or 1 cup cooked, diced shrimp
• 2 (8 oz) packages imitation crabmeat, chopped
• 10 (6-inch) flour tortillas
• Paprika to garnish

Directions

1. Melt butter in a saucepan over medium heat. Add flour and cook 5 minutes, stirring, until lightly golden and aromatic.
2. Add white pepper and lobster base, then cook 1 additional minute.
3. Stir in milk and white wine gradually. Add 2 ounces of shredded Monterey Jack cheese.
4. Cook the sauce until thickened, then cool slightly.
5. Chop imitation crab and combine with baby shrimp in a medium bowl. Mix in 1.5 cups cooled sauce.
6. Lay tortillas flat; put 2–3 tablespoons crab mix in center. Roll tortillas tightly and place seam side down in a greased baking dish.
7. Pour remaining warm sauce over top, sprinkle with the rest of the cheese.
8. Bake at 425°F for 12–14 minutes, or until cheese is melted and bubbly. Sprinkle with paprika.