Chi Chi's Seafood Enchiladas

Enjoy with your favorite spanich rice, refried beans and sweet corn cake."

Ingredients

• 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) cans baby shrimp
• 2 (8 ounce) packages imitation crabmeat, flake style
• 10 (6 inch) flour tortillas, old mission restaurant style
• paprika

Directions

11. FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat.
12. Add flour.
13. Cook and stir for 5 minutes(should have a nutty aroma).
14. Add 1/2 tsp white pepper.
15. Stir in 2 tbsps lobster base and cook for an additional minute.
16. Add milk & wine.
17. Add 2 oz. of the cheese.
18. Continue to cook until thickened.
19. FOR THE CRAB MIX: Lightly chop the flaked imitation crab.
20. Combine with shrimp in a medium size bowl.
21. Add 1.5 cups of cold sauce.
22. Mix well.
23. FOR THE ENCHILADAS: Lay out the tortillas on a flat surface.
24. Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
25. Place flap of the tortilla over the crab mix and roll.
26. Place flap side down onto a plate or in your baking dish.
27. Ladle warm sauce over the enchiladas.
28. Top with remaining monterey jack cheese.
29. 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.
30. Watch and do not allow to burn (brown spots).
31. Sprinkle with paprika.

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