Monday, 23 January 2012

Chi Chi's Seafood Enchilada Recipe


  • 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



  1. Melt the butter in a 2 quart saucepan over medium heat. Add the flour.  Cook and stir for 5 minutes. Add 1/2 teaspoon of white pepper. Stir in 2 tablespoons lobster base and cook for an additional minute. Add milk & wine.  Add 2 oz. of the cheese.  Continue to cook until thickened.

Crab Mix

  1. Lightly chop the flaked imitation crab.  Combine with shrimp in a medium size bowl.  Add 1.5 cups of cold sauce and mix well. 


  1. Lay out the tortillas on a flat surface and 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.

  2. Place flap side down onto a plate or in your baking dish.  Ladle warm sauce over the enchiladas and top with remaining monterey jack cheese.

  3. 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).

  4. Sprinkle with paprika.


  1. Anonymous4:54 p.m.

    Are you using a
    wisk to "stir" your sauce? I am so excited to try this recipe. We haven't had a Chi Chi's in our area for quite sometime and I LOVE their seafood enchilada's. Thanks for sharing!

  2. Good food brings people together. Finger food is best suited for all occasions, it is light and people love eating it.Keep posting!