Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, mike's seafood enchiladas. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
At Mike's Seafood, we are committed to satisfying our customers with great food and excellent service. We are located in Sea Isle City, New Jersey.. Easy Chicken Enchiladas - Food Wishes.
Mike's Seafood Enchiladas is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Mike's Seafood Enchiladas is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this 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:
- Make ready ● For The Seafood [all rough chopped or fine minced]
- Make ready 4 Medium Lobster Tails [split & lifted from shell]
- Make ready 1 Pound LG Raw Scallops
- Make ready 1 Pound Medium Raw Shrimp
- Take 1 (15 oz) Can Crab Meat [check for any shells]
- Take 1 tsp Minced Garlic
- Prepare 1/4 tsp Fresh Ground Black Pepper
- Make ready 1/2 Cube Salted Butter
- Take ● For The Enchilada Filling
- Make ready 1/2 Cup Green Onions [+ reserves for garnish]
- Prepare 1/2 Cup Green & Yellow Bell Peppers [+ reserves for garnish]
- Take 1/3 Cup Diced White Onions [+ reserves for garnish]
- Get 1 (4 oz) Can Hatch Green Chilies
- Make ready 1/4 Cup Heavy Cream Or Half & Half
- Prepare 1 Cup Mexican Sour Cream
- Make ready 1 Can Rotell Tomatoes [fully drained]
- Make ready 1/2 tsp Ground Cumin
- Prepare 1 Can Seafood Stock [only as or, if needed]
- Take 1/2 Cup Chopped Cilantro [+ reserves for garnish]
- Make ready 1/4 Cup Chopped Parsley
- Prepare 1 Minced Jalepeno [+ reserves for garnish]
- Make ready 2 tbsp Fine Minced Garlic
- Take 2 Cups Shredded Mexican 3 Cheese [+ reserves for garnish]
- Make ready 1/2 tsp Crushed Mexican Oregano
- Make ready 1/2 tsp Fresh Ground Black Pepper
- Prepare ● For The Toppers & Garnishments [see above for others]
- Get as needed Guacamole
- Get 12 " Warmed Flour Tortillas
- Prepare 1 Can Hatch Enchilada Sauce [use as needed]
Let's get down to business here. Did you know that in addition to having an imaginary black grandpa, I actually had a. Quick Seafood Enchiladas. this link is to an external site that may or may not meet accessibility. Mike's Seafood is a local, family-owned business.
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!
Spoon the warm seafood sauce over the tortillas. Enchiladas consist of a tortilla that is usually dipped in a chile-based sauce, then stuffed with various fillings such as cheese, meat, or fish. Then it is rolled up, baked, and topped with sauces, onions. Using the backdrop of spectacular water views, the. We have eaten at Mike's Seafood for many years, even back when they were in their previous location.
So that’s going to wrap it up with this exceptional food mike's seafood enchiladas recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!