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

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We hope you got benefit from reading it, now let’s go back to mike's seafood spinach enchiladas recipe. You can cook mike's seafood spinach enchiladas using 27 ingredients and 6 steps. Here is how you do that.

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

Then they're smothered in both roasted tomatillo salsa and a tangy sour cream sauce. The tortillas I bought for the nutritional content seemed a bit too small to try to stuff with filling so I made a enchilada casserole instead of literal enchiladas. Place in the baking dish and repeat. Pour the sauce over the enchiladas to generously coat them, then top with the remaining cheese. This recipe meets all of the following criteria Mexican made easy!

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