Crab- or shrimp-stuffed enchiladas are a popular item on the menu at many Mexican restaurants.
Chi-Chi’s Seafood Enchiladas are a delicious and satisfying dish that combines the flavors of seafood and creamy sauce wrapped in a warm tortilla. The combination of seafood, onions, spices, and cheese creates a delightful filling that is sure to please your taste buds.
The enchiladas are made with a creamy seafood filling, which includes real or imitation chopped crab, onions, and a blend of spices. The mixture is combined with cream of chicken soup, nutmeg, and ground black pepper, creating a rich and flavorful base. The addition of a dash of hot pepper sauce adds a hint of heat, enhancing the overall taste.
To assemble the enchiladas, the seafood filling is rolled up in flour tortillas, creating neat and compact bundles. These enchiladas are placed seam-side down in a baking dish. A mixture of milk and the reserved soup is poured over the enchiladas, providing additional creaminess and moisture.
After microwaving the dish to heat through, the enchiladas are topped with shredded Monterey jack cheese. As the dish stands for a few minutes, the cheese melts and becomes gooey, forming a deliciously cheesy layer on top of the enchiladas.
The result is a mouthwatering plate of Seafood Enchiladas that are packed with flavors and textures. The creamy filling, combined with the warm tortillas and melted cheese, creates a satisfying and comforting meal that is perfect for seafood lovers.
Serve these Seafood Enchiladas as the main course for a family dinner or special gathering. They pair well with sides like Spanish rice, refried beans, and a crisp green salad. Enjoy the delightful combination of seafood and Mexican flavors in this delicious Chi-Chi’s recipe.
YIELDS: 8
INGREDIENTS:
- 1 (10-ounce) can cream of chicken soup
- ½ cup chopped onions
- Dash of nutmeg
- Dash of ground black pepper
- 8 ounces real or imitation chopped crab
- 1¾ cups shredded Monterey jack cheese, divided
- 8 (6″) flour tortillas
- 1 cup milk
- Dash of hot pepper sauce (optional)
INSTRUCTIONS:
- In a mixing bowl, stir together the cream of chicken soup, chopped onions, nutmeg, and ground black pepper.
- In another bowl, combine half of the soup mixture, chopped crab, and 1 cup of shredded Monterey jack cheese. Set aside.
- Wrap the flour tortillas in a paper towel and microwave on high for 30-60 seconds to make them more pliable.
- Place about 1/3 cup of the crab mixture onto each tortilla and roll them up. Place the enchiladas seam-side down in a greased 12″ × 7½” baking dish.
- Stir the milk into the reserved soup mixture and pour it over the enchiladas in the baking dish.
- Microwave the dish, covered, on high for 12-14 minutes, or until the enchiladas are heated through.
- Sprinkle the remaining shredded Monterey jack cheese over the enchiladas and let them stand for 10 minutes to allow the cheese to melt.
- If desired, add a dash of hot pepper sauce for some extra heat.
- Serve the creamy crab enchiladas as a delicious main dish.
