Tasty Mike's Seafood Enchiladas Recipe

Bac to School Recipes also Fall Delicious, fresh and tasty Recipes.

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Mike's Seafood Enchiladas. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Mike's Seafood Enchiladas as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy yummy snack you should try this Mike's Seafood Enchiladas recipe. This Mike's Seafood Enchiladas make for a yummy summer dinner that you can make it easy. The Mike's Seafood Enchiladas recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Mike's Seafood Enchiladas recipe.

Mike's Seafood Enchiladas.

Mike's Seafood Enchiladas Before preparing the dish, we have done some research on how to make Mike's Seafood Enchiladas easily with delicious taste. You can cook Mike's Seafood Enchiladas using 29 ingredients and 12 steps. Here is how you cook it.

Perfect Mike's Seafood Enchiladas Recipe Ingredients

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

How to make Mike's Seafood Enchiladas from scracth

  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!.