Chi Chi's Seafood Enchiladas
- Preparing Time: 45 minutes
- Total Time: 45 minutes
- Served Person: 10
- 1/2 teaspoon white pepper
- 6 tablespoons butter
- paprika
- 1/2 cup flour
- 8 ounces monterey jack cheese shredded
- 2 tablespoons lobster base
- 3 1/2 cups 2% low-fat milk
- 1 cup white wine or 1 cup cooking sherry
- 1 can baby shrimp
- 2 packages imitation crabmeat flake style
- 10 (6 inch) flour tortillas old mission restaurant style
- Carbohydrate 7.83294790566619 g
- Cholesterol 38.4867354550486 mg
- Fat 13.7877882287049 g
- Fiber 0.0818300010681152 g
- Protein 5.65765385393503 g
- Saturated Fat 8.70032506127199 g
- Serving Size 1 1 enchiladas, 5 serving(s) (117g)
- Sodium 170.710955073827 mg
- Sugar 7.75111790459807 g
- Trans Fat 0.839252983234477 g
- Calories 175 calories
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.
