Chi Chi's Seafood Enchilada Recipe
Chi Chi's closed its doors, but its seafood enchiladas didn't have to go with it. This copycat wraps sweet crab and Monterey Jack in flour tortillas, then bakes them under a creamy sauce — the cream-of-chicken-and-milk shortcut the originals were known for, with a whisper of nutmeg that most people can't identify and nobody skips twice. Eight enchiladas, 25 minutes, straight out of the 1990s in the best way.
Ingredients
1 | can (10 ounce) cream of chicken soup |
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1⁄2 | cup onion, chopped |
8 | ounces crab, chopped (real or imitation) |
1 3⁄4 | ounces monterey jack cheese, shredded |
8 | flour tortillas, 5-6 inch |
1 | cup milk |
1 | dash nutmeg |
1 | dash pepper |
Instructions
| 1. | In a mixing bowl, delicately combine the cream of chicken soup, chopped onion, a hint of nutmeg, and a dash of black pepper. |
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| 2. | In a separate bowl, layer half of the soup mixture, chopped crab, and 1 cup of shredded Monterey Jack cheese; set aside. |
| 3. | Wrap the flour tortillas in paper towels and gently heat in the microwave on high power for 30 to 60 seconds. |
| 4. | Divide 1/3 cup of the prepared mixture onto each tortilla, roll them up snugly, and place seam side down in a greased 12 X 7-1/2 inch baking dish. |
| 5. | Combine milk with the remaining soup mixture and pour the creamy sauce over the arranged enchiladas. |
| 6. | Cover the dish and microwave on high for 12 to 14 minutes until heated through. |
| 7. | Sprinkle the top with the remaining shredded Monterey Jack cheese. |
| 8. | Allow the dish to rest for 10 minutes before serving. |
| 9. | For an extra kick, consider adding a touch of hot pepper sauce to the soup mixture to elevate the flavors. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 198.1 kcal |
| Protein | 11 g |
| Fat | 7.8 g |
| Carbohydrates | 20.6 g |
| Fiber | 1.1 g |
| Sugar | 1.2 g |
Published on Jul 18, 2024 by Luminița