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Mike's Seafood Spinach Enchiladas

How to Making Recipes Mike's Seafood Spinach Enchiladas using 27 ingredients and 6 steps

Mike's Seafood Spinach Enchiladas - With sour cream, crab and shrimp, these are a tasty twist from traditional enchiladas made with red sauce and ground beef. MORE+ LESS 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. These Chicken, Spinach, and Mushroom Enchiladas are creamy enchiladas topped with a cilantro sour cream sauce. Spinach enchiladas suizas is the enchilada order I place on days when I'm in a vegetarian state of mind, or in joints where I doubt the freshness and Using a spinach and mushroom filling in these enchiladas also allows a person to continue the delusion that eating a plate smothered in cream and. - If you have a ardour for cooking and also you spend a number of time in your kitchen, then most likely you could have a substantial amount of recipes readily available. Some cooks have an orderly group system and some do not. If you end up often shuffling through mounds of recipes and never finding what you're searching for, then you want to do some organizing.

Mike's Seafood Spinach Enchiladas

Spoon tomato mixture over enchiladas; sprinkle with remaining cheese.

Today I am sharing another family favorite recipe, seafood enchiladas with Imitation crab!

You can cook Mike's Seafood Spinach Enchiladas using 27 ingredients and 6 steps. Here is how you cook it.

Ingredients make Mike's Seafood Spinach Enchiladas

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

Mike's Seafood Spinach Enchiladas step by step

  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!.

Mike's Seafood Spinach Enchiladas - In these Chicken, Black Bean, and Spinach Enchiladas, corn tortillas are filled with tender, shredded chicken, black beans, and fresh spinach. Then they're smothered in both roasted tomatillo salsa and a tangy sour cream sauce. Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED. Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. 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. Thank you and good luck