How to Prepare Award-winning Mike's Seafood Spinach Enchiladas
Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a special dish, Step-by-Step Guide to Make Quick Mike's Seafood Spinach Enchiladas. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Mike's Seafood Spinach 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 Spinach 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 Spinach Enchiladas is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few ingredients. You can have Mike's Seafood Spinach Enchiladas using 27 ingredients and 6 steps. Here is how you can achieve that.
You know? Whoever said you can't mix seafood with cheese was a total dumbass. I make Oysters Pappaduex all the time and they're literally dripping with hot cheesy goodness! Anywhoo. Fenway - aka Mar Mar to her die hard fans - also one hell of a talented Chef on this very site - recently posted a recipe for this delectable seafood dish. I tell ya, my students were frothing at the bit to make her recipe last weekend. But, the heavy cream they purchased was soured. With that, other culinary decisions were made for the evening. However, that minor setback in no way would detour my youngest student Avery. He's 6 1/2 but, he's always the first one to remind you, "YA WELL I'M DARN NEAR SEVEN YEARS OLD NOW!" 😆 Freaking adorable! [hell, even my jeep is newer than he is] Anyway, since this is, "Imagination Week," here in the O'Brien Shire AND Avery is a bit of a culinary purist - he took his own shot at Mars delicious seafood enchilada recipe! Talk about taking on a culinary Titan huh?! So, here y'all go! Avery at his 6 [damn near 7 year old] finest! These spinach seafood enchiladas were beyond delicious! Excellent job Avery! And I loved the way you REFUSED to mask any of the seafood flavours! And, man oh man were these suckers rich too boot! Seriously, you very well might want to serve these alongside a chilled Zesty Italian or Lemon Green Parsley Salad to cut the richnes of them. Either way, they were crazy delicious! My students parents & neighbors went NUTS for these!
Ingredients and spices that need to be Take to make Mike's Seafood Spinach Enchiladas:
- ● For The Seafood Enchiladas
- 2 Pounds Pre-steamed Shrimp [tails removed - chopped]
- 1 Pound Pre-steamed Blue Crab Meat
- 1 (10 oz) Box Frozen Spinach [fully drained]
- 1/2 Cup Heavy Cream [more if needed]
- 1 Splash Quality White Wine
- 1/4 tsp White Pepper
- 1/2 tsp Lemon Pepper
- 1 tbsp Fine Minced Garlic
- 1 Cup Sour Cream [+ reserves for topping]
- 1 tsp Old Bay Seasoning
- 1/2 Can Sliced Black Olives [+ reserves for garnish]
- 1 Cup Mexican 3 Cheese [+ reserves for topping]
- 1/2 Cup Chives [+ reserves for topping]
- ● For The Carbs
- 6 " Fresh Flour Tortillas
- ● For The Garnishments/Toppers
- Black Olives [sliced]
- Leaves Fresh Cilantro
- Red Onions [fine minced]
- Mexican 3 Cheese
- Sour Cream
- Green Onions [diced]
- Avacadods [sliced]
- Tomatoes [diced]
- ● For The Sides
- Any Vinager Based Salad [to cut the richness of the seafood]
Instructions to make to make Mike's Seafood Spinach Enchiladas
- 1 Pound pre-steamed, de-tailed shrimp and 1 pound blue crab lump meat pictured. Check for any shells in crab meat. 😆
- Fine chop shrimp and blue crab meat. Refrigerate until ready to use.
- When ready, mix everything in the Seafood Enchilada section together. Add as much heavy cream as you think you'll need. Just know that you'll want this mixture on the thicker side.
- 6"or 12" fresh flour tortillas pictured. Authors Side Note: These enchiladas are so extremely rich, you may want to consider using smaller tortillas with smaller servings.
- Fill tortillas and wrap tightly. Sprinkle with cheese, olives and onions. Place in a 350° oven for 30 minutes or until tortillas are crispy and cheese is fully melted. Since all seafood is pre-steamed - they won't take long to bake at all.
- Optional: Garnish with fresh cilantro, avocados, sliced black olives, red & green onions and tomatoes. Also, serve with various dipping sauces. Enjoy!
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