Seafood Enchilada Cancun Recipes

CHI CHI'S SEAFOOD ENCHILADA - COPYCAT

Steps:

• In mixing bowl, stir together soup, onion, nutmeg and black pepper.
• In another bowl, place half of the soup mixture, crab and 1 cup of the jack cheese; set aside.
• Wrap the tortillas in paper towels, microwave on 100 percent power for 30 to 60 seconds.
• Place 1/3 cup mixture on each tortilla and roll up.
• Place seam side down in greased 12 X 7-1/2 dish.
• Stir milk into the reserved soup mixture, pour over enchiladas.
• Microwave, covered, on high for 12 to 14 minutes.
• Sprinkle with remaining cheese.
• Let stand for 10 minutes.
• Add a dash of hot pepper sauce to soup mix if desired.

CHI CHI'S SEAFOOD ENCHILADAS

Steps:

• In a large saucepan, cook onion and garlic in butter over medium heat until tender. Combine sour cream and flour until smooth; gradually add to onion mixture. Stir in the broth and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat; stir in 1/2 cup of cheese.
• Place crab in a bowl; stir in 1/2 cup sauce (I usually do just a little bit more, just until moistened). Spoon equal amounts on tortillas; roll up tightly. Place seam side down in an 11 inch x 7 inch baking dish coated with cooking spray. Top with remaining sauce.
• Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes. Top with tomato and green onion.

CANCUN SEAFOOD ENCHILADAS RECIPE - (4.3/5)

Steps:

• 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 tbsp juice from shrimp and cook for an additional minute. Add milk and wine. Add 2 oz. of the cheese. Continue to cook until thickened. Remove from heat and place sauce in refrigerator to cool. WHEN READY TO ASSEMBLE THE ENCHILADAS: Preheat oven to 425 degrees F. Combine crab with shrimp in a medium size bowl. Add 1 1/2 cups of cold sauce. Mix well; set aside. Warm remaining sauce. Lay out the tortillas on a flat surface. Place 2 to 3 heaping tablespoons of the crab mixture across the center of each tortilla. Place flap of the tortilla over the crab mix and roll. Place flap side down onto a individual oven-proof plates that have been pre-heated or in a lightly oiled baking dish. Ladle warm sauce over the enchiladas. Top with remaining Monterey jack cheese. Put into a preheated oven for 12-14 minutes.* Watch closely and do not allow to burn (brown spots). Sprinkle with paprika.

SEAFOOD ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
• In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
• Bake in preheated oven for 30 minutes.