How to Prepare Perfect Mike's Seafood Spinach Enchiladas

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The ingredients needed to make Mike's Seafood Spinach Enchiladas:

1. Make ready ● For The Seafood Enchiladas
2. Make ready 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. Make ready 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. Make ready 1/2 tsp Lemon Pepper
9. Take 1 tbsp Fine Minced Garlic
10. Take 1 Cup Sour Cream [+ reserves for topping]
11. Take 1 tsp Old Bay Seasoning
12. Prepare 1/2 Can Sliced Black Olives [+ reserves for garnish]
13. Get 1 Cup Mexican 3 Cheese [+ reserves for topping]
14. Take 1/2 Cup Chives [+ reserves for topping]
15. Get ● For The Carbs
16. Take 6 " Fresh Flour Tortillas
17. Prepare ● For The Garnishments/Toppers
18. Make ready Black Olives [sliced]
19. Prepare Leaves Fresh Cilantro
20. Take Red Onions [fine minced]
21. Get Mexican 3 Cheese
22. Take Sour Cream
23. Prepare Green Onions [diced]
24. Make ready Avacadods [sliced]
25. Get Tomatoes [diced]
26. Prepare ● For The Sides
27. Prepare Any Vinager Based Salad [to cut the richness of the seafood]

Learn how to prepare this easy Spinach Enchiladas recipe like a pro. Be sure it's well drained before using in this or any recipe. I bet I eat there twice a week most times! This recipe meets all of the following criteria Mexican made easy!

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!

I bet I eat there twice a week most times! This recipe meets all of the following criteria Mexican made easy! 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. These Chicken, Spinach, and Mushroom Enchiladas are creamy enchiladas topped with a cilantro sour cream sauce. But they did have Chicken, Mushroom, and Spinach Enchiladas on the menu that looked tasty so as soon as we came home I started trying to recreate the idea.

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