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

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, mike's seafood spinach enchiladas. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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

Great recipe for Mike's Seafood Spinach Enchiladas. 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! Fenway - aka Mar Mar to her die hard fans - also one hell of.

To begin 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.

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

With sour cream, crab and shrimp, these are a tasty twist from traditional enchiladas made with red sauce and ground beef. At Mike's Seafood, we are committed to satisfying our customers with great food and excellent service. 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.

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!

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. Quadrupled and taken directly to the Women's and Children's shelter last night. Thanks for giving back little ones. Quadrupled and taken directly to the Women's and Children's shelter last night.

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