Mike's Seafood Enchiladas
Mike's Seafood Enchiladas

Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mike's seafood enchiladas. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Mike's Seafood Enchiladas is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Mike's Seafood Enchiladas is something that I’ve loved my whole life.

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To get started with this recipe, we must first prepare a few components. You can cook mike's seafood enchiladas using 29 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Mike's Seafood Enchiladas:
  1. Take ● For The Seafood [all rough chopped or fine minced]
  2. Take 4 Medium Lobster Tails [split & lifted from shell]
  3. Prepare 1 Pound LG Raw Scallops
  4. Prepare 1 Pound Medium Raw Shrimp
  5. Get 1 (15 oz) Can Crab Meat [check for any shells]
  6. Prepare 1 tsp Minced Garlic
  7. Get 1/4 tsp Fresh Ground Black Pepper
  8. Make ready 1/2 Cube Salted Butter
  9. Prepare ● For The Enchilada Filling
  10. Take 1/2 Cup Green Onions [+ reserves for garnish]
  11. Make ready 1/2 Cup Green & Yellow Bell Peppers [+ reserves for garnish]
  12. Prepare 1/3 Cup Diced White Onions [+ reserves for garnish]
  13. Prepare 1 (4 oz) Can Hatch Green Chilies
  14. Make ready 1/4 Cup Heavy Cream Or Half & Half
  15. Take 1 Cup Mexican Sour Cream
  16. Get 1 Can Rotell Tomatoes [fully drained]
  17. Take 1/2 tsp Ground Cumin
  18. Make ready 1 Can Seafood Stock [only as or, if needed]
  19. Make ready 1/2 Cup Chopped Cilantro [+ reserves for garnish]
  20. Take 1/4 Cup Chopped Parsley
  21. Take 1 Minced Jalepeno [+ reserves for garnish]
  22. Take 2 tbsp Fine Minced Garlic
  23. Prepare 2 Cups Shredded Mexican 3 Cheese [+ reserves for garnish]
  24. Make ready 1/2 tsp Crushed Mexican Oregano
  25. Make ready 1/2 tsp Fresh Ground Black Pepper
  26. Get ● For The Toppers & Garnishments [see above for others]
  27. Get as needed Guacamole
  28. Get 12 " Warmed Flour Tortillas
  29. Get 1 Can Hatch Enchilada Sauce [use as needed]

Our goal is to provide the best quality and freshest seafood at a fair price. Mike, Joyce, Mike Jr., or Blaise is always available to answer your questions. The Best Seafood Enchiladas Cream Sauce Recipes on Yummly Chicken & Cheese Enchiladas With Green Chili Sour Cream Sauce, Calypso Grilled Pineapple & Ice Cream Sauce, Pork Slow Cooker Enchiladas With Poblano Cream Sauce These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area.

Instructions to make Mike's Seafood Enchiladas:
  1. Quarter your large raw scallops, add your de-veined and deshelled shrimp and crab meat with butter and everything in the seafood section. Simmer for three minutes.
  2. Season and broil your lobster tails at 400° for 10 minutes. We typically use a Himalayan Salt Brick to seat them upon.
  3. Chop all vegetables and seafood.
  4. Add cheeses and creams. Mix well.
  5. Fresh flour tortillas pictured
  6. Over stuff your warmed tortillas and roll them up tightly.
  7. You can go with 6" tortillas to make this recipe go much further.
  8. Coat with shredded Mexican 3 Cheese.
  9. Top with all reserves. Bake at 400° for 30 minutes uncovered.
  10. Lightly top at service with warmed Hatch Green Chili Enchilada Sauce.
  11. Serve piping hot.
  12. Garnish well! Enjoy!

The Best Seafood Enchiladas Cream Sauce Recipes on Yummly Chicken & Cheese Enchiladas With Green Chili Sour Cream Sauce, Calypso Grilled Pineapple & Ice Cream Sauce, Pork Slow Cooker Enchiladas With Poblano Cream Sauce These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy. Place flap of the tortilla over the crab mix and roll. Place flap side down onto a plate or in your baking dish.

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