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Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, mike's seafood enchiladas. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Experience the quality of our seafood and you'll agree it's nature's finest work. 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. Mike's Seafood Enchiladas Hey everyone, it's me again, Dan, welcome to our recipe site.

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

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

At Mike's Seafood, we are committed to satisfying our customers with great food and. 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. Mike's Seafood Spinach Enchiladas Hello everybody, it's Brad, welcome to our recipe page.

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!

We typically use a Himalayan Salt Brick to seat them upon. Mike's Seafood Spinach Enchiladas Hello everybody, it's Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, mike's seafood spinach enchiladas. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

So that’s going to wrap it up for this exceptional food mike's seafood enchiladas recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!