Chi Chi's Seafood Enchiladas

Total Time: 52 mins Preparation Time: 40 mins Cook Time: 12 mins

Ingredients

• 6 tablespoons butter
• 1/2 cup flour
• 1/2 teaspoon pepper
• 2 tablespoons lobster base
• 3 1/2 cups 2% low-fat milk
• 1 cup wine or 1 cup cooking sherry
• 8 ounces monterey jack cheese, shredded
• 1 (4 ounce) can baby shrimp
• 2 (8 ounce) packages imitation crabmeat, flake style
• 10 (6 inch) flour tortillas, old mission restaurant style
• paprika

Recipe

• 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 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.