Mike's Seafood Spinach Enchiladas
Mike's Seafood Spinach Enchiladas

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, mike's seafood spinach enchiladas. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Mike's Seafood Spinach Enchiladas is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Mike's Seafood Spinach Enchiladas is something which I have loved my entire life. They are nice and they look fantastic.

At Mike's Seafood, we are committed to satisfying our customers with great food and excellent service. Located in Sea Isle City's Historic Fish Alley, Mike's Seafood and Dock Restaurant is committed to satisfying our customers with a wide selection of fresh, locally caught seafood for lunch. If you like spinach and Mexican food, you'll love these easy chicken enchiladas made with ricotta cheese and spinach.

To begin with this recipe, we have to 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.

The ingredients needed to make Mike's Seafood Spinach Enchiladas:
  1. Get ● For The Seafood Enchiladas
  2. Prepare 2 Pounds Pre-steamed Shrimp [tails removed - chopped]
  3. Get 1 Pound Pre-steamed Blue Crab Meat
  4. Prepare 1 (10 oz) Box Frozen Spinach [fully drained]
  5. Make ready 1/2 Cup Heavy Cream [more if needed]
  6. Prepare 1 Splash Quality White Wine
  7. Get 1/4 tsp White Pepper
  8. Make ready 1/2 tsp Lemon Pepper
  9. Prepare 1 tbsp Fine Minced Garlic
  10. Make ready 1 Cup Sour Cream [+ reserves for topping]
  11. Prepare 1 tsp Old Bay Seasoning
  12. Take 1/2 Can Sliced Black Olives [+ reserves for garnish]
  13. Prepare 1 Cup Mexican 3 Cheese [+ reserves for topping]
  14. Take 1/2 Cup Chives [+ reserves for topping]
  15. Take ● For The Carbs
  16. Get 6 " Fresh Flour Tortillas
  17. Prepare ● For The Garnishments/Toppers
  18. Make ready Black Olives [sliced]
  19. Take Leaves Fresh Cilantro
  20. Get Red Onions [fine minced]
  21. Get Mexican 3 Cheese
  22. Take Sour Cream
  23. Make ready Green Onions [diced]
  24. Take Avacadods [sliced]
  25. Get Tomatoes [diced]
  26. Prepare ● For The Sides
  27. Take Any Vinager Based Salad [to cut the richness of the seafood]

Delight the family with our Seafood Enchiladas tonight. This fantastic Seafood Enchiladas recipe is an easy casserole that uses both shrimp and crabmeat. Learn how to prepare this Spinach and Chicken Enchiladas recipe like a pro. Pour enchilada sauce over the rolled tortillas.

Instructions to make Mike's Seafood Spinach Enchiladas:
  1. 1 Pound pre-steamed, de-tailed shrimp and 1 pound blue crab lump meat pictured. Check for any shells in crab meat. 😆
  2. Fine chop shrimp and blue crab meat. Refrigerate until ready to use.
  3. 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.
  4. 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.
  5. 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.
  6. Optional: Garnish with fresh cilantro, avocados, sliced black olives, red & green onions and tomatoes. Also, serve with various dipping sauces. Enjoy!

This recipe meets all of the following criteria Mexican made easy! Not all enchiladas require melted cheese—in Mexico, they often come with just a drizzle of crema and a sprinkle of queso fresco or cotija, but unfortunately I made a big batch and dolloped it across my enchiladas before baking the whole dish in a hot oven, topping it with cilantro and thinly sliced white. These spinach enchiladas are one of those recipes, primarily the enchilada sauce. I never buy store-bought sauce because with a few pantry staples, you can make your own (and it taste better too). It's taken me years to finally write it down and it's adapted from The Fauxmartha's recipe.

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