Mike's Seafood Enchiladas
Mike's Seafood Enchiladas

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, mike's seafood enchiladas. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mike's Seafood Enchiladas is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Mike's Seafood Enchiladas is something that I have loved my whole life. They’re nice and they look fantastic.

Quarter your large raw scallops, add your de-veined and deshelled shrimp and crab meat with butter and everything in the seafood section. We typically use a Himalayan Salt Brick to seat them upon. Quarter your large raw scallops, add your de-veined and deshelled shrimp and crab meat with butter and everything in the seafood section. We typically use a Himalayan Salt Brick to seat them upon.

To begin with this particular recipe, we have to first prepare a few components. You can have 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. Get 4 Medium Lobster Tails [split & lifted from shell]
  3. Make ready 1 Pound LG Raw Scallops
  4. Take 1 Pound Medium Raw Shrimp
  5. Take 1 (15 oz) Can Crab Meat [check for any shells]
  6. Prepare 1 tsp Minced Garlic
  7. Make ready 1/4 tsp Fresh Ground Black Pepper
  8. Get 1/2 Cube Salted Butter
  9. Prepare ● For The Enchilada Filling
  10. Get 1/2 Cup Green Onions [+ reserves for garnish]
  11. Make ready 1/2 Cup Green & Yellow Bell Peppers [+ reserves for garnish]
  12. Take 1/3 Cup Diced White Onions [+ reserves for garnish]
  13. Get 1 (4 oz) Can Hatch Green Chilies
  14. Prepare 1/4 Cup Heavy Cream Or Half & Half
  15. Take 1 Cup Mexican Sour Cream
  16. Take 1 Can Rotell Tomatoes [fully drained]
  17. Prepare 1/2 tsp Ground Cumin
  18. Prepare 1 Can Seafood Stock [only as or, if needed]
  19. Get 1/2 Cup Chopped Cilantro [+ reserves for garnish]
  20. Prepare 1/4 Cup Chopped Parsley
  21. Prepare 1 Minced Jalepeno [+ reserves for garnish]
  22. Make ready 2 tbsp Fine Minced Garlic
  23. Make ready 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. Make ready ● For The Toppers & Garnishments [see above for others]
  27. Make ready as needed Guacamole
  28. Prepare 12 " Warmed Flour Tortillas
  29. Get 1 Can Hatch Enchilada Sauce [use as needed]

Cheesy Seafood Enchiladas Quick-cooking seafood and mildly spicy chile peppers and salsa make this dish a flavor adventure that my family loves. I've made it with chicken instead of fish, too. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood.

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!

Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. I received this recipe from an old friend for the family many years ago, and my family still loves it today. The crab makes it a wonderful change of pace from other weeknight fare.—Donna Roberts, Shumway, Illinois.

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