Mike's Seafood Enchiladas

Mike's Seafood Enchiladas

Source : 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 Thr...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : November 9, 2026

Step:

  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.

    Mike's Seafood Enchiladas recipe step 1 photo

  2. Season and broil your lobster tails at 400° for 10 minutes. We typically use a Himalayan Salt Brick to seat them upon.

    Mike's Seafood Enchiladas recipe step 2 photo

  3. Chop all vegetables and seafood.

    Mike's Seafood Enchiladas recipe step 3 photo

  4. Add cheeses and creams. Mix well.

    Mike's Seafood Enchiladas recipe step 4 photo

  5. Fresh flour tortillas pictured

    Mike's Seafood Enchiladas recipe step 5 photo

  6. Over stuff your warmed tortillas and roll them up tightly.

    Mike's Seafood Enchiladas recipe step 6 photo

  7. You can go with 6" tortillas to make this recipe go much further.

    Mike's Seafood Enchiladas recipe step 7 photo

  8. Coat with shredded Mexican 3 Cheese.

    Mike's Seafood Enchiladas recipe step 8 photo

  9. Top with all reserves. Bake at 400° for 30 minutes uncovered.

    Mike's Seafood Enchiladas recipe step 9 photo

  10. Lightly top at service with warmed Hatch Green Chili Enchilada Sauce.

    Mike's Seafood Enchiladas recipe step 10 photo

  11. Serve piping hot.

    Mike's Seafood Enchiladas recipe step 11 photo

  12. Garnish well! Enjoy!

    Mike's Seafood Enchiladas recipe step 12 photo

Ingredients

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

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