Try this Chi Chi's seafood enchiladas recipe, or contribute your own.Suggest a better description
FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat.
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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (313g)|
|Recipe Makes: 1|
|Calories from Fat: 1240 (85%)|
|Amt Per Serving||% DV|
|Total Fat 137.8g||184 %|
|Saturated Fat 87g||435 %|
|Monounsaturated Fat 37.7g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 384.9mg||118 %|
|Sodium 1706.2mg||59 %|
|Potassium 220.5mg||6 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.7g|
|Protein 56.3g||80 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1458
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