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Before you jump to Mike's Seafood Spinach Enchiladas recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Inside the Kitchen.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and the shared responsibility we have for turning things around. According to the specialists, to clean up the surroundings we are all going to have to make some changes. Each and every family should start making changes that are environmentally friendly and they must do this soon. Here are a few tips that can help you save energy, primarily by making your kitchen more green.
Refrigerators and freezers use a lot of electricity, especially if they are not working as economically as they should. If you might be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less energy. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. An additional way to save electricity is to keep the condenser clean, because the motor won’t have to go as often.
The kitchen alone gives you many small means by which energy and money can be saved. Efficient living is something we can all perform, without difficulty. It’s concerning being functional, more often than not.
We hope you got benefit from reading it, now let’s go back to mike's seafood spinach enchiladas recipe. To cook mike's seafood spinach enchiladas you only need 27 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mike's Seafood Spinach Enchiladas:
- You need ● For The Seafood Enchiladas
- Get 2 Pounds Pre-steamed Shrimp [tails removed - chopped]
- Get 1 Pound Pre-steamed Blue Crab Meat
- Prepare 1 (10 oz) Box Frozen Spinach [fully drained]
- Provide 1/2 Cup Heavy Cream [more if needed]
- Use 1 Splash Quality White Wine
- You need 1/4 tsp White Pepper
- Take 1/2 tsp Lemon Pepper
- Use 1 tbsp Fine Minced Garlic
- Prepare 1 Cup Sour Cream [+ reserves for topping]
- Get 1 tsp Old Bay Seasoning
- Prepare 1/2 Can Sliced Black Olives [+ reserves for garnish]
- Use 1 Cup Mexican 3 Cheese [+ reserves for topping]
- Provide 1/2 Cup Chives [+ reserves for topping]
- Provide ● For The Carbs
- Provide 6 " Fresh Flour Tortillas
- Get ● For The Garnishments/Toppers
- Provide Black Olives [sliced]
- Get Leaves Fresh Cilantro
- Prepare Red Onions [fine minced]
- Provide Mexican 3 Cheese
- Provide Sour Cream
- Prepare Green Onions [diced]
- Prepare Avacadods [sliced]
- Prepare Tomatoes [diced]
- Provide ● For The Sides
- Use Any Vinager Based Salad [to cut the richness of the seafood]
Instructions to make Mike's Seafood Spinach Enchiladas:
- 1 Pound pre-steamed, de-tailed shrimp and 1 pound blue crab lump meat pictured. Check for any shells in crab meat. 😆
- Fine chop shrimp and blue crab meat. Refrigerate until ready to use.
- 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.
- 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.
- 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.
- Optional: Garnish with fresh cilantro, avocados, sliced black olives, red & green onions and tomatoes. Also, serve with various dipping sauces. Enjoy!
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