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We hope you got insight from reading it, now let’s go back to mike's seafood enchiladas recipe. To make mike's seafood enchiladas you only need 29 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to prepare Mike's Seafood Enchiladas:
- You need ● For The Seafood [all rough chopped or fine minced]
- Provide 4 Medium Lobster Tails [split & lifted from shell]
- Use 1 Pound LG Raw Scallops
- Take 1 Pound Medium Raw Shrimp
- Provide 1 (15 oz) Can Crab Meat [check for any shells]
- Prepare 1 tsp Minced Garlic
- Prepare 1/4 tsp Fresh Ground Black Pepper
- You need 1/2 Cube Salted Butter
- Prepare ● For The Enchilada Filling
- Get 1/2 Cup Green Onions [+ reserves for garnish]
- Get 1/2 Cup Green & Yellow Bell Peppers [+ reserves for garnish]
- Get 1/3 Cup Diced White Onions [+ reserves for garnish]
- Take 1 (4 oz) Can Hatch Green Chilies
- Prepare 1/4 Cup Heavy Cream Or Half & Half
- Use 1 Cup Mexican Sour Cream
- You need 1 Can Rotell Tomatoes [fully drained]
- Get 1/2 tsp Ground Cumin
- Get 1 Can Seafood Stock [only as or, if needed]
- Get 1/2 Cup Chopped Cilantro [+ reserves for garnish]
- Take 1/4 Cup Chopped Parsley
- Prepare 1 Minced Jalepeno [+ reserves for garnish]
- Prepare 2 tbsp Fine Minced Garlic
- Provide 2 Cups Shredded Mexican 3 Cheese [+ reserves for garnish]
- Take 1/2 tsp Crushed Mexican Oregano
- Provide 1/2 tsp Fresh Ground Black Pepper
- Get ● For The Toppers & Garnishments [see above for others]
- Prepare as needed Guacamole
- Provide 12 " Warmed Flour Tortillas
- Provide 1 Can Hatch Enchilada Sauce [use as needed]
Instructions 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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