Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, mike's seafood enchiladas. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. 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. Delight the family with our Seafood Enchiladas tonight.
Mike's Seafood Enchiladas is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Mike's Seafood Enchiladas is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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]
- Make ready 4 Medium Lobster Tails [split & lifted from shell]
- Get 1 Pound LG Raw Scallops
- Make ready 1 Pound Medium Raw Shrimp
- Prepare 1 (15 oz) Can Crab Meat [check for any shells]
- Prepare 1 tsp Minced Garlic
- Prepare 1/4 tsp Fresh Ground Black Pepper
- Take 1/2 Cube Salted Butter
- Prepare ● For The Enchilada Filling
- Get 1/2 Cup Green Onions [+ reserves for garnish]
- Make ready 1/2 Cup Green & Yellow Bell Peppers [+ reserves for garnish]
- Get 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
- Prepare 1 Cup Mexican Sour Cream
- Take 1 Can Rotell Tomatoes [fully drained]
- Make ready 1/2 tsp Ground Cumin
- Prepare 1 Can Seafood Stock [only as or, if needed]
- Get 1/2 Cup Chopped Cilantro [+ reserves for garnish]
- Get 1/4 Cup Chopped Parsley
- Prepare 1 Minced Jalepeno [+ reserves for garnish]
- Prepare 2 tbsp Fine Minced Garlic
- Make ready 2 Cups Shredded Mexican 3 Cheese [+ reserves for garnish]
- Get 1/2 tsp Crushed Mexican Oregano
- Prepare 1/2 tsp Fresh Ground Black Pepper
- Prepare ● For The Toppers & Garnishments [see above for others]
- Take as needed Guacamole
- Make ready 12 " Warmed Flour Tortillas
- Get 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’s going to wrap this up with this special food mike's seafood enchiladas recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
