Steps to Make Homemade Mike's Seafood Enchiladas

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The ingredients needed to make Mike's Seafood Enchiladas:

1. Prepare ● For The Seafood [all rough chopped or fine minced]
2. Make ready 4 Medium Lobster Tails [split & lifted from shell]
3. Prepare 1 Pound LG Raw Scallops
4. Take 1 Pound Medium Raw Shrimp
5. Make ready 1 (15 oz) Can Crab Meat [check for any shells]
6. Make ready 1 tsp Minced Garlic
7. Take 1/4 tsp Fresh Ground Black Pepper
8. Take 1/2 Cube Salted Butter
9. Prepare ● For The Enchilada Filling
10. Get 1/2 Cup Green Onions [+ reserves for garnish]
11. Make ready 1/2 Cup Green & Yellow Bell Peppers [+ reserves for garnish]
12. Make ready 1/3 Cup Diced White Onions [+ reserves for garnish]
13. Get 1 (4 oz) Can Hatch Green Chilies
14. Prepare 1/4 Cup Heavy Cream Or Half & Half
15. Prepare 1 Cup Mexican Sour Cream
16. Get 1 Can Rotell Tomatoes [fully drained]
17. Prepare 1/2 tsp Ground Cumin
18. Take 1 Can Seafood Stock [only as or, if needed]
19. Get 1/2 Cup Chopped Cilantro [+ reserves for garnish]
20. Make ready 1/4 Cup Chopped Parsley
21. Get 1 Minced Jalepeno [+ reserves for garnish]
22. Prepare 2 tbsp Fine Minced Garlic
23. Get 2 Cups Shredded Mexican 3 Cheese [+ reserves for garnish]
24. Get 1/2 tsp Crushed Mexican Oregano
25. Get 1/2 tsp Fresh Ground Black Pepper
26. Take ● For The Toppers & Garnishments [see above for others]
27. Take as needed Guacamole
28. Get 12 " Warmed Flour Tortillas
29. Make ready 1 Can Hatch Enchilada Sauce [use as needed]

Steps to make Mike's Seafood Enchiladas:

1. Quarter your large raw scallops, add your de-veined and deshelled shrimp and crab meat with butter and everything in the seafood section. Simmer for three minutes.
2. Season and broil your lobster tails at 400° for 10 minutes. We typically use a Himalayan Salt Brick to seat them upon.
3. Chop all vegetables and seafood.
4. Add cheeses and creams. Mix well.
5. Fresh flour tortillas pictured
6. Over stuff your warmed tortillas and roll them up tightly.
7. You can go with 6" tortillas to make this recipe go much further.
8. Coat with shredded Mexican 3 Cheese.
9. Top with all reserves. Bake at 400° for 30 minutes uncovered.
10. Lightly top at service with warmed Hatch Green Chili Enchilada Sauce.
11. Serve piping hot.
12. Garnish well! Enjoy!

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