Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, mike's seafood enchiladas. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Mike's Seafood Enchiladas is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Mike's Seafood Enchiladas is something which I have loved my entire life.
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 get started with this particular recipe, we must 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:
- Prepare ● For The Seafood [all rough chopped or fine minced]
- Take 4 Medium Lobster Tails [split & lifted from shell]
- Take 1 Pound LG Raw Scallops
- Prepare 1 Pound Medium Raw Shrimp
- Get 1 (15 oz) Can Crab Meat [check for any shells]
- Get 1 tsp Minced Garlic
- Make ready 1/4 tsp Fresh Ground Black Pepper
- Prepare 1/2 Cube Salted Butter
- Prepare ● For The Enchilada Filling
- Prepare 1/2 Cup Green Onions [+ reserves for garnish]
- Take 1/2 Cup Green & Yellow Bell Peppers [+ reserves for garnish]
- Prepare 1/3 Cup Diced White Onions [+ reserves for garnish]
- Prepare 1 (4 oz) Can Hatch Green Chilies
- Get 1/4 Cup Heavy Cream Or Half & Half
- Take 1 Cup Mexican Sour Cream
- Prepare 1 Can Rotell Tomatoes [fully drained]
- Make ready 1/2 tsp Ground Cumin
- Get 1 Can Seafood Stock [only as or, if needed]
- Prepare 1/2 Cup Chopped Cilantro [+ reserves for garnish]
- Make ready 1/4 Cup Chopped Parsley
- Make ready 1 Minced Jalepeno [+ reserves for garnish]
- Take 2 tbsp Fine Minced Garlic
- Make ready 2 Cups Shredded Mexican 3 Cheese [+ reserves for garnish]
- Get 1/2 tsp Crushed Mexican Oregano
- Prepare 1/2 tsp Fresh Ground Black Pepper
- Make ready ● For The Toppers & Garnishments [see above for others]
- Prepare as needed Guacamole
- Make ready 12 " Warmed Flour Tortillas
- Prepare 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.
Steps to make Mike's Seafood Enchiladas:
- 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.
- Season and broil your lobster tails at 400° for 10 minutes. We typically use a Himalayan Salt Brick to seat them upon.
- Chop all vegetables and seafood.
- Add cheeses and creams. Mix well.
- Fresh flour tortillas pictured
- Over stuff your warmed tortillas and roll them up tightly.
- You can go with 6" tortillas to make this recipe go much further.
- Coat with shredded Mexican 3 Cheese.
- Top with all reserves. Bake at 400° for 30 minutes uncovered.
- Lightly top at service with warmed Hatch Green Chili Enchilada Sauce.
- Serve piping hot.
- 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.
So that is going to wrap it up for this exceptional food mike's seafood enchiladas recipe. Thank you very much for reading. I am confident that you can 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 family, friends and colleague. Thank you for reading. Go on get cooking!