Chi Chi's Seafood Enchilada/Cancun Recipe

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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

Sauce Directions

1. 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.

Crab Mix Directions

1. Lightly chop the flaked imitation crab.
2. Combine with shrimp in a medium size bowl.
3. Add 1.5 cups of cold sauce.
4. Mix well.

Enchilada Directions

1. Lay out the tortillas on a flat surface.
2. Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
3. Place flap of the tortilla over the crab mix and roll.
4. Place flap side down onto a plate or in your baking dish.
5. Ladle warm sauce over the enchiladas.
6. Top with remaining monterey jack cheese.
7. 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.
8. Watch and do not allow to burn(brown spots).
9. Sprinkle with paprika.