Better Than Chi-Chi’s Seafood Enchiladas (Creamy Shrimp & Crab Enchiladas)

If you remember the seafood enchiladas from Chi-Chi’s Mexican restaurant, you’re going to love this homemade version! Tender shrimp and imitation crab are wrapped in soft flour tortillas, smothered in a rich, creamy lobster sauce made with white wine and sherry, then topped with Monterey Jack cheese and baked until bubbly and golden.

There’s something special about recreating a favorite restaurant dish from years ago. Chi-Chi’s was one of those restaurants everyone seemed to have a favorite dish from, and their creamy seafood enchiladas definitely made a lasting impression.

Unlike traditional enchiladas made with red or green chile sauce, these are all about the rich, velvety white sauce. My version combines lobster base, white wine, cooking sherry, and freshly shredded Monterey Jack cheese for a flavorful seafood cream sauce that takes the whole dish to another level.

And while they might look like something you’d order for a special occasion, these homemade seafood enchiladas are surprisingly approachable. They’re creamy, cheesy, loaded with seafood, and just the kind of dinner that feels a little indulgent without requiring hours in the kitchen.

Why You’ll Love These Creamy Seafood Enchiladas

What makes this recipe different from the usual shrimp or crab enchiladas is the sauce. Instead of simply mixing cream cheese or sour cream into the filling, we’re making a proper roux-based seafood sauce that’s used both inside and on top of the enchiladas.

The combination of white wine and cooking sherry gives the sauce a wonderful depth of flavor, while concentrated lobster base adds richness without needing to make a homemade seafood stock. A little Monterey Jack cheese melts into the sauce, giving it a silky texture, while the rest creates that irresistible golden topping.

I also use a generous combination of small cooked shrimp and imitation crab. It’s an affordable way to make a seafood-forward dinner, and the slightly sweet flavor of imitation crab works beautifully with the rich sauce.

This recipe makes eight enchiladas, enough for four generous servings. It’s a great choice for a cozy dinner at home, but it would be equally delicious served when you have friends or family over.

Ingredients for Seafood Enchiladas with White Sauce

You don’t need an especially long ingredient list to make restaurant-style seafood enchiladas at home. Most of the ingredients are easy to find, and a few simple details make a big difference in the finished dish.

Creamy Lobster Sauce

Butter and all-purpose flour: These two ingredients form the roux that thickens the sauce. Cooking the flour in the butter for a few minutes helps eliminate the raw flour flavor and creates a smooth, flavorful foundation.

White pepper: I like white pepper in creamy sauces because it adds a gentle warmth without visible black specks. You can substitute black pepper in a pinch, but white pepper is worth keeping in your pantry.

Lobster base: This is the ingredient that makes the sauce taste especially rich and seafood-forward. Lobster base is a concentrated seasoning similar to bouillon, and it adds far more flavor than simply using milk or cream. I use a slightly heaping tablespoon in this recipe.

2% milk: There’s no need for heavy cream here! Between the butter, roux, and cheese, the sauce is already wonderfully rich. Using 2% milk keeps it creamy without being excessively heavy.

Dry white wine and cooking sherry: My sauce uses both, rather than choosing one or the other. The white wine adds brightness, while cooking sherry contributes a deeper, slightly nutty flavor that complements the seafood beautifully. Because cooking sherry can contain added salt, taste the sauce before seasoning further.

Monterey Jack cheese: Freshly shredded Monterey Jack melts smoothly and has a mild flavor that won’t overpower the shrimp or crab. Some goes directly into the sauce, while the rest is sprinkled over the enchiladas before baking.

Seafood Filling

Small cooked shrimp: I use six ounces of small, cooked shrimp, coarsely chopped. Frozen shrimp are perfectly fine; just thaw and drain them well before using. Since the shrimp are already cooked, they only need to be heated through in the oven.

Imitation crabmeat: Eight ounces of flake-style imitation crab adds a slightly sweet, delicate seafood flavor. I roughly chop it so the pieces distribute evenly throughout the enchiladas. Imitation crab is typically made from surimi, a processed white fish product, and is already fully cooked.

Prepared seafood sauce: Instead of making a separate binder for the filling, I mix one cup of the homemade lobster sauce with the shrimp and crab. This keeps everything moist and ensures the same delicious flavor runs through the entire dish.

For Assembling

Flour tortillas: You’ll need eight soft, 6-inch flour tortillas. Flour tortillas are important here because they give these creamy enchiladas that classic soft, restaurant-style texture.

Paprika: A light sprinkle adds beautiful color and a subtle flavor to the finished dish.

Optional garnishes include thinly sliced green onions, fresh cilantro, avocado, or a few lime wedges.

How to Make Better Than Chi-Chi’s Seafood Enchiladas

The recipe comes together in three main stages: making the creamy seafood sauce, preparing the shrimp and crab filling, and assembling everything for baking. Once the ingredients are prepared, the enchiladas themselves are easy to put together.

Step 1: Make the Roux

Melt the butter in a medium saucepan over medium heat, then whisk in the flour. Continue cooking, stirring frequently, for about five minutes, until the mixture smells slightly nutty.

You don’t want to develop a dark roux for this recipe. We’re simply cooking the flour enough to remove its raw flavor while maintaining the pale color of the creamy sauce.

Step 2: Add the White Wine and Sherry

Gradually whisk the dry white wine and cooking sherry into the roux, continuing to stir as the mixture thickens. It may become quite thick initially, which is normal.

Allow the mixture to cook for another two to three minutes. This helps mellow the sharp alcoholic flavor and lets the wine and sherry begin developing a more rounded flavor in the sauce. Some alcohol will remain after this brief cooking period.

Add the white pepper and lobster base, stirring until everything is well incorporated.

Step 3: Finish the Creamy Seafood Sauce

Slowly whisk in the milk, adding it gradually to keep the mixture smooth. Continue cooking over medium heat, stirring frequently, until the sauce thickens enough to coat the back of a spoon.

Reduce the heat and stir in two ounces of freshly shredded Monterey Jack cheese until completely melted. The finished sauce should be smooth, rich, and pourable rather than excessively thick.

Taste the sauce before adding any salt. Lobster base and cooking sherry may already provide plenty of seasoning.

Step 4: Prepare the Shrimp and Imitation Crab Filling

In a medium mixing bowl, combine the coarsely chopped cooked shrimp and imitation crabmeat. Measure out one cup of the prepared seafood sauce and let it cool slightly before adding it to the seafood.

Gently fold everything together until the shrimp and crab are evenly coated. The filling should be creamy enough to hold together inside the tortillas without being overly wet.

This is also where you can see why I like using imitation crab in seafood enchiladas. Its tender, slightly sweet flavor complements the shrimp, and the combination works especially well with the lobster cream sauce.

Step 5: Roll the Enchiladas

Preheat your convection oven to 425°F and lightly grease a rectangular baking dish large enough to hold eight enchiladas in a single layer.

Spread a thin layer of the remaining seafood sauce across the bottom of the dish. Divide the seafood filling evenly among the flour tortillas, placing it down the center of each one.

Roll the tortillas around the filling and arrange them seam-side down in the prepared baking dish. Nestling the enchiladas close together helps keep them moist and allows the sauce to surround them as they bake.

Step 6: Add the Sauce and Cheese

Spoon the remaining warm lobster cream sauce generously over the enchiladas, making sure to cover the tortillas all the way to their edges.

Sprinkle the remaining four ounces of Monterey Jack cheese evenly over the top. The sauce and cheese will melt together in the oven, creating that wonderfully rich, bubbly topping.

Step 7: Bake Until Golden and Bubbly

Bake in the preheated convection oven for approximately 12 to 14 minutes, or until the sauce is bubbling, the cheese has melted, and the enchiladas are heated through to 165°F in the center.

A conventional oven set to 425°F may require additional baking time. If the tops start browning too quickly before the centers are hot, loosely cover the dish with foil.

Remove the enchiladas from the oven and allow them to rest for a few minutes. Finish with a sprinkle of paprika and, if desired, sliced green onions before serving.

The Secret to Great Seafood Enchiladas: Lobster Base

If you’ve never cooked with lobster base before, this recipe is a delicious introduction. It’s a concentrated seafood seasoning that adds a rich, savory flavor to soups, sauces, and other seafood dishes without requiring you to make stock from scratch.

For these enchiladas, lobster base provides the foundation for a sauce that tastes far more complex than its ingredient list might suggest. Combined with butter, wine, sherry, and cheese, it creates a creamy seafood sauce that complements both the shrimp and imitation crab.

Look for lobster base near the bouillon and soup bases at larger grocery stores or specialty food retailers. You may also find it online.

One important thing to remember is that different brands can vary considerably in saltiness. Because the lobster base is concentrated, and cooking sherry may contain additional sodium, it’s best to taste the finished sauce before adding extra salt.

If you can’t find lobster base, a concentrated seafood base may work, but it will change the flavor of the recipe. For the closest result to my version, I recommend using lobster base.

Can You Use Real Crab Instead of Imitation Crab?

Absolutely! You can substitute cooked lump crabmeat or claw crabmeat for the imitation crab if that’s what you prefer. Real crab has a more delicate flavor and a different texture, but it works beautifully with a creamy seafood sauce.

That said, imitation crab is an excellent ingredient in its own right, especially in recipes like this one. It’s affordable, convenient, already cooked, and easy to keep on hand for quick seafood meals.

Imitation crab is usually made from surimi, which is finely processed white fish blended with other ingredients to create a mild, slightly sweet seafood product. It’s not the same as real crab, but its flavor and texture make it particularly useful in creamy seafood dishes.

For more ways to use imitation crab, try my spicy crab kani salad or creamy herbed seafood salad with shrimp and imitation crab.

Tips for Perfect Creamy Shrimp and Crab Enchiladas

Use freshly shredded cheese. Monterey Jack melts beautifully, especially when you shred it yourself. Packaged shredded cheese often contains anti-caking ingredients that can affect how smoothly it melts into the sauce.

Don’t overcook the shrimp. Since you’re using cooked shrimp, there’s no need to cook it again before assembling the filling. Coarsely chopping the shrimp and gently folding it into the sauce helps preserve its texture.

Keep your sauce pourable. The lobster cream sauce will thicken a little as it cools. If it becomes too thick to spoon over the tortillas, gently whisk in a splash of milk until it loosens.

Use a snug-fitting baking dish. You don’t need a specific pan size, but you do want the enchiladas to fit comfortably in one layer without too much empty space around them. This helps the sauce surround the tortillas while they bake.

Cover the tortilla edges with sauce. Any exposed tortilla edges can become dry or overly crisp in the hot oven. Making sure they’re generously coated keeps the enchiladas soft and tender.

Don’t skip the resting time. Just a few minutes out of the oven allows the sauce to settle slightly, making the enchiladas easier to serve without losing all that delicious creamy topping.

What to Serve with Seafood Enchiladas

Because these enchiladas are rich and creamy, I like pairing them with something fresh to balance the meal. A simple green salad with a tangy vinaigrette, sliced avocado, or a fresh tomato and cucumber salad would all work beautifully.

For a more traditional Mexican restaurant-inspired dinner, serve them alongside seasoned rice, cilantro-lime rice, or refried beans. A little fresh lime juice squeezed over the finished enchiladas is another easy way to brighten up the seafood flavors.

They’re also substantial enough to serve on their own, especially when you want a cozy, comforting dinner without preparing several side dishes.

Can You Make Seafood Enchiladas Ahead of Time?

You can prepare several parts of this recipe ahead of time, although I prefer assembling the enchiladas shortly before baking for the best texture.

The creamy lobster sauce can be made in advance and refrigerated in a covered container. When you’re ready to assemble the enchiladas, reheat it gently over low heat, whisking in a splash of milk if necessary to restore its pourable consistency.

You can also chop the imitation crab and shrimp ahead of time and keep them refrigerated. Once the sauce has cooled, combine one cup with the seafood to prepare the filling.

I don’t recommend assembling everything too far in advance because the flour tortillas can absorb moisture from the sauce and become excessively soft.

How to Store and Reheat Leftovers

Store leftover seafood enchiladas in an airtight container in the refrigerator for up to three to four days, counting from when the seafood was initially prepared.

For reheating, place the enchiladas in an oven-safe dish, add a small splash of milk if the sauce has thickened, and cover with foil. Warm in a 325°F oven until the center reaches 165°F.

Individual portions can also be reheated in the microwave. Use a microwave-safe plate, cover loosely, and heat in short intervals until thoroughly hot.

I don’t recommend freezing these enchiladas because the creamy sauce may separate after thawing and the flour tortillas can become soggy.

Frequently Asked Questions

Is this the original Chi-Chi’s recipe?

This is my homemade, Chi-Chi’s-inspired version, not a claim to the restaurant’s original formula. It combines shrimp, imitation crab, lobster base, white wine, sherry, and Monterey Jack cheese for a creamy seafood dinner you can make at home.

Are seafood enchiladas made with flour or corn tortillas?

Although traditional enchiladas commonly use corn tortillas, this recipe uses soft flour tortillas. They work especially well with the delicate seafood filling and creamy white sauce, giving the finished dish a soft, tender texture.

Can I substitute heavy cream for the milk?

You can substitute some heavy cream for a portion of the milk if you prefer an especially rich sauce. However, I find that 2% milk, combined with the butter, flour, and cheese, makes a wonderfully creamy sauce without needing additional heavy cream.

If you make that substitution, you may need to adjust the consistency with additional milk.

Can I make these seafood enchiladas without alcohol?

Yes. Substitute the white wine and cooking sherry with an equivalent amount of seafood stock, chicken broth, or additional milk. The flavor will be a little different, but you’ll still have a delicious, creamy seafood sauce.

A small squeeze of lemon juice added toward the end can help bring back some of the acidity you would normally get from the wine.

Are seafood enchiladas spicy?

Not this version! These enchiladas are rich, savory, and mildly seasoned rather than spicy. White pepper adds a subtle warmth, but the seafood and creamy lobster sauce are the dominant flavors.

If you enjoy a little heat, you can garnish the finished enchiladas with sliced jalapeños or a pinch of cayenne pepper.

A Delicious Way to Bring Back a Chi-Chi’s Favorite

There’s a reason certain restaurant dishes stick with us for years. Sometimes it’s the food, sometimes it’s the memories, and usually it’s a little bit of both.

These Better Than Chi-Chi’s Seafood Enchiladas take that familiar combination of tender seafood, creamy white sauce, and melted cheese and turn it into something you can enjoy at home. With the addition of white wine, cooking sherry, and lobster base, my version has plenty of rich seafood flavor without being complicated to prepare.

If you grew up eating at Chi-Chi’s, I’d love to know what your favorite dish was. Were the seafood enchiladas your go-to order, or was there something else you always looked forward to?

For more ways to use imitation crab, browse my imitation crab recipes for easy weeknight dinners, including spicy kani salad, creamy seafood salad and ceviche.

If you make these enchiladas, leave a rating on the recipe card and let me know how they turned out!

Seafood Enchiladas Fresh from the Oven