Recipe of Speedy Mike's Seafood Spinach Enchiladas

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I will show you a way to prepare a special dish, Mike's Seafood Spinach Enchiladas. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Mike's Seafood Spinach Enchiladas Recipe.

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

Ingredients of Mike's Seafood Spinach Enchiladas

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

Mike's Seafood Spinach Enchiladas instructions

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!.