Shrimp & Crab Enchiladas: my attempt to recreate a Chevy's favorite
In 2005 I moved back to my hometown and picked up a waitressing gig at the local Chevy’s. I stayed for 4 years and actually loved working there. I never got tired of the food and the work was rewarding. I ended up leaving after 4 years bc a new opportunity would give me the time to finish college in a timely manner.
Sadly, our franchise closed I believe in 2011. My friends from that time are still my friends, thanks to social media, we stay connected. I miss the food; the fresh flour tortillas, salsa and various other items. I’ve tried to recreate certain items...sometimes successfully and sometimes not.
Last night, I tried my hand at their shrimp & crab enchiladas with poblano cream sauce. And was thrilled with how it turned out!
Estimated 2 enchiladas/person
Serves 6
2 cans crab meat
1lb shrimp, thawed and chopped
1 med potato, peeled and diced
4 Tablespoons butter
1 roasted red pepper (you can either do this yourself or buy a jar at the store)
Small bunch of green onions, green part chopped (Divided)
Topping:
Cilantro
Monterey Jack cheese
Directions: take a nonstick skillet and melt the butter. Add potato and cook until soft (abt 5-8mins). The edges of the potato may brown a little and that’s ok. Add shrimp, crap, red pepper and 1/2 the onion and sauté it until it’s mixed through.
Lay out corn tortillas and fill with a 1/3 cup filling.
Top with poblano cream sauce. Garnish with cheese, onion and cilantro. Serve with black brands and rice. Enjoy!
Shrimp & Crab Enchiladas - just like Chevy's!
Ingredients
- 2 cans crab meat
- 1lb shrimp, thawed and chopped
- 1 med potato, peeled and diced
- 4 Tablespoons butter
- 1 roasted red pepper (you can either do this yourself or buy a jar at the store)
- Small bunch of green onions, green part chopped (Divided)
- Cilantro
- Monterey Jack cheese
Instructions
- take a nonstick skillet and melt the butter over med/high heat
- Add potato and cook until soft (abt 5-8mins). The edges of the potato may brown a little and that’s ok.
- Add shrimp, crap, red pepper and 1/2 the onion and sauté it until it’s mixed through.
- Lay out corn tortillas and fill with a 1/3 cup filling.
- Top with poblano cream sauce.
- Garnish with cheese, onion and cilantro.
- Serve with black brands and rice. Enjoy!
