Chi Chi's Seafood Enchilada/Cancun

This is the real deal...We remember many nights at Chi Chi's on Mineral Point road in Madison...and the CanCun enchilada was my fav. Thanks KingJackQueen for posting this wonderful recipe! After reading many of the revues Some of the reviewers had problems with this recipe.. Several things that are important to have this turn out right. 1. Make sure you're using unsalted butter...the lobster base is salty and using the unsalted butter is important. 2. Cook the ruox stirring constantly until it begins to turn light brown and you can really smell that nutty aroma. 3. Make sure you do use the lobster base...both Whole Foods and Woodmans Groceries carry it 4. And lastly be sure to use sherry rather than white wine because you can taste the sherry in the final sauce.

5 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This was perfect! My Mom & I used to be the Cancun's biggest fans - that's what we ordered every single time we dined at Chi Chi's. For her Christmas gift this year, I made a pan of these for her. They were so delicious and just how we both remembered them. Thanks to another savvy reviewer, I made the shrimp broth from a ramen packet and substituted it for the lobster base (22cents at Walmart instead of buying a jar of lobster boullion). I also used one pkg of imitation crab and one pack of lobster flavored imitation crab.

We really truly were in heaven eating that wonderful meal. My Mom said it was her favorite gift! I've been buying "sweet corn cake" mix by Chi Chi's brand at SuperTarget for a while now. Make a batch of that to go along and you can't go wrong! Thanks so much for posting this recipe KingJackQueen!!

2 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This was an excellent copy of the dinners I remembered at ChiChi's... I would like to clarify one ingredient, though:

2 tbs. Lobster STOCK, not Lobster base. The "base" is the concentrate that's used to prepare the stock, and if you used 2 tbs of the base, you would seriously overpower the entire recipe.

2 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This was my favorite meal at Chi Chi's and have been looking for the recipe for years! Can't wait to try it out

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I've made this recipe twice and we loved it. The first time, I followed the recipe exactly and it was a little too salty for my taste. The second time, I used about teaspoon less of the lobster base and that helped control the saltiness just enough. Using unsalted butter would probably work, as well.

Note: I couldn't find the lobster base, so I ordered Better Than Boullion lobster base online, which was much less expensive than others I had seen and worked perfectly.

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Have made this several times, and it's truly the authentic recipe! While I do have to order the Lobster Base from an online site, it is really worth it! Thank you so much for posting this, my favorite of ChiChi's dishes!

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I made this recipe with unsalted butter and followed the recipe exactly otherwise (a difficult thing for me to do). It was excellent and flavorful with the full amount of lobster base, just like my favorite meal at Chi Chi's.

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This was my FAVORITE dinner at Chi-Chi's and I've missed it since they closed. I made it and it is fantastic!!! Thank you so much for posting it. The Lobster Base makes the recipe!! I buy it online.

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Just a great dish, enjoyed by everyone in my family. Never ate a Chi Chi's but if this is an example of their menu I'm surprised they are not in business today. Made exactly as stated (this is the only fair way to review someone's recipe!) Next time may reduce the flour to 1/3 Cup.
Served with a Sweet Soft Mexican Corn Bread and an avacado dish...thanks for posting this super recipe.

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

We loved these!

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This is it! I also agree, don't omit the lobster base. I only used 3 tablespoons of butter to help cut back on the fat content. It's texture and taste was still delicious! I found the lobster base at my local specialty Italian Market.

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

OMG! I so was a dirhard fan of ChiChis....and I just made this for dinner! It was so fantastic..even my hubby thought it was right on the money! I was alittle skeptical at my ability to make this but it was my fav item and was etermined..and im glad I just did it! Turned out perfect..couldn't find the lobster base so took the ramen noodle shrimp flav pak out of my daughters noodles...lol and make a broth and use the 2 tbsp. from that it was ok. I think I may cut back alittle on the sherry..seemed strong. But if you follow the instructions to the tee it will turn out perfect. Thanks a million KingJackQueen, you rock! Ready to try another one:)

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I miss Chi Chi's! This recipe is great! I have been trying to find the

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This is absolutely wonderful and spot on to Chi Chi's menu item.

I used 2 tbsps of lobster base which really brings out the flavor. (ShopRite supermaket now carries it), and used lump crab meat (2) 8 oz containers however the next time I will use King Crab Legs and used 8-in flour tortillas instead of the 6-in.

Excellent recipe thanks KingJackQueen for posting it!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

OK let me start by saying it tasted similar to the Cancun. However, mine had a very raw flour and very salty taste. I will make it again with the following changes: 1. I will use alot less flour. 2. The shrimp in a can was salty, so to try to cut the saltyness, next time I will just use the little petite frozen shrimp. 3. I will use the cooking sherry because I remember the Cancun having a hint of wine flavor and the white wine did not do it. 4. I will not cook the sauce as long. I let it cook to it thickened but the Cancun did not have a thick sauce. It was more on the thinner runner side and that is what I missed by letting it thicken. I wil post again after I make these changes and let you know if it tasted any better. (I did use unsalted butter too)

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Excellent! Thank you for posting!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I have made this several times, and LOVE it. Thanks.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I haven't had Chi Chi's enchiladas cancun in over 15 years, so I was delighted to find this recipe! It tasted just like I remembered! Although, I couldn't find lobster base...the Whole Foods near my house didn't have it. So, I substituted tomato paste mixed with clam juice and paprika. Still a winner :) Can't wait to make it again!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I made this as directed except I used 1/2 the amount of lobster base (I need to watch my sodium intake). I'm only reviewing the SAUCE on this one because I am not a seafood fan usually, though I try new seafood dishes from time to time anyway. So I did not care for the filling, which wasn't surprising, but I DID find the sauce very tasty (and plenty flavorful even using 1/2 the amount of base) and will probably make the sauce again to serve with rice and maybe some grilled shrimp or something.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I would like to thank you for putting this recipe out there!!! I also worked at chi-chi's and my favorite dish was the soft taco with diablo sauce and my husbands was the chimicanga which I have been looking for those recipies also. So if you have those please send it my way, lol. I miss chi-chi's so much!! I worked there when I lived in Germany while my husband severed in the army and then in NY. so again Thank You, its just how I remembered it!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account