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