Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, mike's seafood enchiladas. One of my favorites. For mine, I am going to make it a 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 in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Mike's Seafood Enchiladas is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must 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:
- Take ● 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
- Get 1 (15 oz) Can Crab Meat [check for any shells]
- Get 1 tsp Minced Garlic
- Make ready 1/4 tsp Fresh Ground Black Pepper
- Prepare 1/2 Cube Salted Butter
- Make ready ● For The Enchilada Filling
- Get 1/2 Cup Green Onions [+ reserves for garnish]
- Get 1/2 Cup Green & Yellow Bell Peppers [+ reserves for garnish]
- Prepare 1/3 Cup Diced White Onions [+ reserves for garnish]
- Make ready 1 (4 oz) Can Hatch Green Chilies
- Get 1/4 Cup Heavy Cream Or Half & Half
- Prepare 1 Cup Mexican Sour Cream
- Get 1 Can Rotell Tomatoes [fully drained]
- Get 1/2 tsp Ground Cumin
- Take 1 Can Seafood Stock [only as or, if needed]
- Prepare 1/2 Cup Chopped Cilantro [+ reserves for garnish]
- Get 1/4 Cup Chopped Parsley
- Get 1 Minced Jalepeno [+ reserves for garnish]
- Take 2 tbsp Fine Minced Garlic
- Prepare 2 Cups Shredded Mexican 3 Cheese [+ reserves for garnish]
- Take 1/2 tsp Crushed Mexican Oregano
- Make ready 1/2 tsp Fresh Ground Black Pepper
- Prepare ● For The Toppers & Garnishments [see above for others]
- Make ready as needed Guacamole
- Prepare 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. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
