Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, mike's seafood enchiladas. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Mike's Seafood Enchiladas is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Mike's Seafood Enchiladas is something that I’ve loved my whole life.
To get started with this recipe, we must 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 Medium Lobster Tails [split & lifted from shell]
- Take LG Raw Scallops
- Take Medium Raw Shrimp
- Get Can Crab Meat [check for any shells]
- Take Minced Garlic
- Prepare Fresh Ground Black Pepper
- Take Salted Butter
- Get ● For The Enchilada Filling
- Prepare Green Onions [+ reserves for garnish]
- Get Green & Yellow Bell Peppers [+ reserves for garnish]
- Take Diced White Onions [+ reserves for garnish]
- Get Can Hatch Green Chilies
- Prepare Heavy Cream Or Half & Half
- Prepare Mexican Sour Cream
- Make ready Rotell Tomatoes [fully drained]
- Take Ground Cumin
- Make ready Seafood Stock [only as or, if needed]
- Make ready Chopped Cilantro [+ reserves for garnish]
- Get Chopped Parsley
- Make ready Minced Jalepeno [+ reserves for garnish]
- Make ready Fine Minced Garlic
- Make ready Shredded Mexican 3 Cheese [+ reserves for garnish]
- Make ready Crushed Mexican Oregano
- Get Fresh Ground Black Pepper
- Take ● For The Toppers & Garnishments [see above for others]
- Make ready Guacamole
- Make ready " Warmed Flour Tortillas
- Make ready Hatch Enchilada Sauce [use as needed]
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!
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