Chi Chi's Seafood Enchilada Copycat

Recreate the indulgent flavors of a restaurant classic with this Chi Chi's Seafood Enchilada Copycat recipe! Packed with tender shrimp, rich lump crab meat, and a creamy Monterey Jack cheese sauce, these enchiladas deliver seafood perfection wrapped in soft flour tortillas. The velvety sauce, enhanced with sour cream, a hint of paprika, and optional green chilies, brings a comforting balance of bold and creamy flavors. Baked to golden, bubbly perfection, these enchiladas are perfect for a family dinner or festive gathering. With a quick prep and bake time, this easy seafood enchilada recipe is an irresistible way to elevate your weeknight meals.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 1 cup medium shrimp (peeled, deveined, and cooked)
• 1 cup lump crab meat
• 6 pieces flour tortillas (8-inch)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1.5 cups shredded Monterey Jack cheese
• 0.5 cup sour cream
• 2 tablespoons diced green chilies (optional)
• 0.5 teaspoons paprika
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 tablespoon chopped fresh parsley for garnish (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.

Step 3

Slowly whisk in the milk, ensuring there are no lumps. Stir constantly until the mixture begins to thicken, about 3–4 minutes.

Step 4

Lower the heat and add 1 cup of shredded Monterey Jack cheese. Stir until the cheese melts and the sauce is smooth.

Step 5

Add the sour cream, diced green chilies (if using), paprika, salt, and black pepper to the cheese sauce. Mix well and remove from heat.

Step 6

In a large mixing bowl, combine the cooked shrimp and crab meat. Add 1/2 cup of the prepared cheese sauce to the seafood mixture and stir to combine.

Step 7

Lay out the flour tortillas on a clean surface. Divide the seafood mixture evenly into the center of each tortilla and roll them up tightly.

Step 8

Arrange the rolled tortillas seam side down in a greased 9x13-inch baking dish.

Step 9

Pour the remaining cheese sauce evenly over the enchiladas, ensuring they are fully coated.

Step 10

Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.

Step 11

Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.

Step 12

Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and slightly golden.

Step 13

Remove from the oven and let the enchiladas rest for 5 minutes.

Step 14

Garnish with fresh parsley if desired and serve warm.

Nutrition Facts

Serving size	(1616.4g)

Amount per serving	% Daily Value*
Calories	2629.4

Total Fat 134.2g	0%
Saturated Fat 71.1g	0%
Polyunsaturated Fat 1.0g
Cholesterol 903.3mg	0%
Sodium 6216.0mg	0%
Total Carbohydrate 196.6g	0%
Dietary Fiber 7.7g	0%
Total Sugars 39.1g
Protein 180.9g	0%

Vitamin D 255.2IU	0%
Calcium 2601.8mg	0%
Iron 14.0mg	0%
Potassium 2748.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.4%

Protein: 26.6%

Carbs: 28.9%