Step-by-Step Guide to Prepare Homemade Mike's Seafood Enchiladas
Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Recipe of Any-night-of-the-week Mike's Seafood Enchiladas. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Mike's Seafood Enchiladas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mike's Seafood Enchiladas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mike's Seafood Enchiladas is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mike's Seafood Enchiladas estimated approx 30 Minutes.
To get started with this 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 it.
This decadent, crazy rich Mexican dish is brought to you by several of my brilliant 7 year old culinary students. Quadrupled and taken directly to the Women's and Children's shelter last night. Thanks for giving back little ones. Like we always say, "If someone wants to feed you - someone wants to love you." I couldn't be any more proud of you guys! Excellent work kiddos!
Ingredients and spices that need to be Prepare to make Mike's Seafood Enchiladas:
- ● For The Seafood [all rough chopped or fine minced]
- 4 Medium Lobster Tails [split & lifted from shell]
- 1 Pound LG Raw Scallops
- 1 Pound Medium Raw Shrimp
- 1 (15 oz) Can Crab Meat [check for any shells]
- 1 tsp Minced Garlic
- 1/4 tsp Fresh Ground Black Pepper
- 1/2 Cube Salted Butter
- ● For The Enchilada Filling
- 1/2 Cup Green Onions [+ reserves for garnish]
- 1/2 Cup Green & Yellow Bell Peppers [+ reserves for garnish]
- 1/3 Cup Diced White Onions [+ reserves for garnish]
- 1 (4 oz) Can Hatch Green Chilies
- 1/4 Cup Heavy Cream Or Half & Half
- 1 Cup Mexican Sour Cream
- 1 Can Rotell Tomatoes [fully drained]
- 1/2 tsp Ground Cumin
- 1 Can Seafood Stock [only as or, if needed]
- 1/2 Cup Chopped Cilantro [+ reserves for garnish]
- 1/4 Cup Chopped Parsley
- 1 Minced Jalepeno [+ reserves for garnish]
- 2 tbsp Fine Minced Garlic
- 2 Cups Shredded Mexican 3 Cheese [+ reserves for garnish]
- 1/2 tsp Crushed Mexican Oregano
- 1/2 tsp Fresh Ground Black Pepper
- ● For The Toppers & Garnishments [see above for others]
- as needed Guacamole
- 12 " Warmed Flour Tortillas
- 1 Can Hatch Enchilada Sauce [use as needed]
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!
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So that's going to wrap it up for this special food How to Make Quick Mike's Seafood Enchiladas. Thank you very much for your time. I'm confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!