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Chi Chi's Seafood Enchiladas

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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

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