Not a family member but a restaurant I miss

[missdiane]

I went peeking on Google Drive to see if I had any family recipes and stumbled on a cheat recipe that, interestingly enough, came up in discussion recently on LJ. Anyone in the US remember the ChiChi's Mexican Restaurants? Although the restaurants are no longer, you can still buy their (very good, btw) salsa in the grocery. I mentioned on the LJ discussion about how much I loved ChiChi's cancun and lo and behold, I've found a cheat recipe. I shall have to procure the ingredients and see if it's as good as I remember:


Chi Chi's Seafood Enchilada/Cancun Recipe
Commentary attached to the recipe - not mine: I spent 16+ years at Chi Chi's. This is the recipe you want. In the restaurant these are cooked right on the plate. (Remember... The plates are hot and then you touched them anyway. lol) You could cook them all together in a baking dish. Cook time and temperature may need to be adjusted if not cooking with a convection oven. Enjoy with your favorite Spanish rice, refried beans and sweet corn cake.

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 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

5 servings 10 enchiladas

52 minutes 40 mins prep
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 and continue to cook until thickened.

FOR THE CRAB MIX.
Lightly chop the flaked imitation crab and combine with shrimp in a medium size bowl.
Add 1.5 cups of cold sauce and mix well

TO ASSEMBLE
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 and 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.

Comments

[miss_s_b]

*droooool*