Recipe for Yummy Mike's Seafood Enchiladas

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Mike's Seafood Enchiladas

Mike's Seafood Enchiladas

You can cook Mike's Seafood Enchiladas using 29 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Mike's Seafood Enchiladas :

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

Short Tips:

Preparation is a very integral part of cooking. You wish to make sure you have every thing you may require. You also wish to ensure you have all the supplies you could need. You don't wish to be in the middle of a meal as well as discover you are missing out on something vital.

instructions :Mike's Seafood Enchiladas

  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!.

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