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

Before you jump to Mike's Seafood Spinach Enchiladas recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Treats.

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You will find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. Determining to live a healthy life style can be as uncomplicated as you want it to be.

We hope you got insight 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 prepare Mike's Seafood Spinach Enchiladas:
  1. Prepare ● 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. Provide 1/2 Cup Heavy Cream [more if needed]
  6. Use 1 Splash Quality White Wine
  7. Get 1/4 tsp White Pepper
  8. Provide 1/2 tsp Lemon Pepper
  9. Take 1 tbsp Fine Minced Garlic
  10. Provide 1 Cup Sour Cream [+ reserves for topping]
  11. Take 1 tsp Old Bay Seasoning
  12. Take 1/2 Can Sliced Black Olives [+ reserves for garnish]
  13. Get 1 Cup Mexican 3 Cheese [+ reserves for topping]
  14. Prepare 1/2 Cup Chives [+ reserves for topping]
  15. You need ● For The Carbs
  16. Provide 6 " Fresh Flour Tortillas
  17. Prepare ● For The Garnishments/Toppers
  18. Use Black Olives [sliced]
  19. Prepare Leaves Fresh Cilantro
  20. You need Red Onions [fine minced]
  21. Get Mexican 3 Cheese
  22. Prepare Sour Cream
  23. Take Green Onions [diced]
  24. Take Avacadods [sliced]
  25. Get Tomatoes [diced]
  26. Get ● For The Sides
  27. Get 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!

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