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My hubby loves the seafood enchiladas at Chi-Chi's. These were a very close match. The only change that I made to the recipe was to use cream of shrimp soup instead of cream of chicken soup.

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nnreq October 28, 2003

I make these a lot and looked up the recipe again, only to find I didn't review it. I too like to use the cream of shrimp soup, but last time I went to buy it, it was $4.69 a can. NO WAY. So I used the canned soup copycat recipe and made my own. I usually use whatever seafood I have, and sometimes use imitation crab, scallops,and shrimp. This is always a winner at my house. Donna

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donnie27 April 24, 2010

Very easy and YUMMY! Had a time finding the 4 ft wraps but made do with 12 inchers. hahhaha. Thanks!

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Jimmbob1 December 20, 2007

DELISH!! Loved these! I too used cream of shrimp soup instead of the chicken, but that was the only change. Thanks for the wonderful recipe Sly Girl!

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Lacer July 15, 2007

These were OK, but very runny for us. I think that 2 cans of soup was far too much. It was a very rich enchilada and could have benefited from a little extra heat. Perhaps some diced jalapenos mixed in with the seafood would be good.

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Ms B. October 14, 2006

Very good. I used immitation crab which I'll leave in larger lumps next time. Also substitute cream of shrimp, the chicken had too much chicken flavor.

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rayh December 23, 2005

These were very good. I too, used cream of shrimp soup. The rotel tomatoes give it a nice bite. My husband like the spots that got crunchy, so next time I won't cover the tops entirely with the sauce. I also may add a veggie inside for some extra texture. By far, some of the best tasting seafood enchiladas I've had. They don't get so rich tasting half way throught that you can't finish. Thanks!

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French Lavender October 19, 2005
Seafood Enchiladas