Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, mike's seafood enchiladas. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Mike's Seafood Enchiladas is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Mike's Seafood Enchiladas is something that I have loved my whole life.
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. Delight the family with our Seafood Enchiladas tonight.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mike's seafood enchiladas using 29 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Mike's Seafood Enchiladas:
- Prepare ● For The Seafood [all rough chopped or fine minced]
- Get 4 Medium Lobster Tails [split & lifted from shell]
- Make ready 1 Pound LG Raw Scallops
- Get 1 Pound Medium Raw Shrimp
- Get 1 (15 oz) Can Crab Meat [check for any shells]
- Prepare 1 tsp Minced Garlic
- Take 1/4 tsp Fresh Ground Black Pepper
- Get 1/2 Cube Salted Butter
- Make ready ● 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]
- Make ready 1 (4 oz) Can Hatch Green Chilies
- Make ready 1/4 Cup Heavy Cream Or Half & Half
- Take 1 Cup Mexican Sour Cream
- Prepare 1 Can Rotell Tomatoes [fully drained]
- Get 1/2 tsp Ground Cumin
- Take 1 Can Seafood Stock [only as or, if needed]
- Get 1/2 Cup Chopped Cilantro [+ reserves for garnish]
- Prepare 1/4 Cup Chopped Parsley
- Get 1 Minced Jalepeno [+ reserves for garnish]
- Make ready 2 tbsp Fine Minced Garlic
- Get 2 Cups Shredded Mexican 3 Cheese [+ reserves for garnish]
- Make ready 1/2 tsp Crushed Mexican Oregano
- Get 1/2 tsp Fresh Ground Black Pepper
- Get ● For The Toppers & Garnishments [see above for others]
- Prepare as needed Guacamole
- Prepare 12 " Warmed Flour Tortillas
- Make ready 1 Can Hatch Enchilada Sauce [use as needed]
Reviews for: Photos of Seafood Enchiladas. Easy Chicken Enchiladas - Food Wishes. SEAFOOD ENCHILADAS with Roasted Tomatillo Salsa Verde. This month I am hosting the Fish Friday I decided to do my version of the old Chi-Chi's seafood enchiladas, or enchiladas Suizas with.
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!
Enchiladas from my real, live Mexican great uncle. Let's get down to business here. Did you know that in addition to having an imaginary black grandpa, I actually had a. Friendly staff 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.
So that is going to wrap it up with this exceptional food mike's seafood enchiladas recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!