Recipe: Appetizing Mike's Seafood Enchiladas

Mike's Seafood Enchiladas.

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

Ingredients of Mike's Seafood Enchiladas

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

Mike's Seafood Enchiladas instructions

  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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