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Ingredients requirements - Mike's Seafood Enchiladas:
- You need for ● For The Seafood [all rough chopped or fine minced]
- Give 4 Medium Lobster Tails [split & lifted from shell]
- Give 1 Pound of LG Raw Scallops
- Need 1 Pound Medium Raw Shrimp
- Make ready 1 (15 oz) - Can Crab Meat [check for any shells]
- Prepare 1 tsp of Minced Garlic
- Get 1/4 tsp of Fresh Ground Black Pepper
- Take 1/2 Cube for Salted Butter
- Make ready of ● For The Enchilada Filling
- You need 1/2 Cup of Green Onions [+ reserves for garnish]
- Get 1/2 Cup Green & Yellow Bell Peppers [+ reserves for garnish]
- Take 1/3 Cup Diced White Onions [+ reserves for garnish]
- Need 1 (4 oz) - Can Hatch Green Chilies
- Need 1/4 Cup Heavy Cream Or Half & Half
- Get 1 Cup - Mexican Sour Cream
- Make ready 1 Can of Rotell Tomatoes [fully drained]
- Get 1/2 tsp for Ground Cumin
- Need 1 Can of Seafood Stock [only as or, if needed]
- Need 1/2 Cup Chopped Cilantro [+ reserves for garnish]
- Prepare 1/4 Cup for Chopped Parsley
- Make ready 1 for Minced Jalepeno [+ reserves for garnish]
- Provide 2 tbsp - Fine Minced Garlic
- Need 2 Cups for Shredded Mexican 3 Cheese [+ reserves for garnish]
- Make ready 1/2 tsp - Crushed Mexican Oregano
- Get 1/2 tsp for Fresh Ground Black Pepper
- Provide ● For The Toppers & Garnishments [see above for others]
- You need as needed Guacamole
- Require 12 " Warmed Flour Tortillas
- Get 1 Can Hatch Enchilada Sauce [use as needed]
Mike's Seafood Enchiladas making:
- 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.
- Season and broil your lobster tails at 400° for 10 minutes. We typically use a Himalayan Salt Brick to seat them upon.
- Chop all vegetables and seafood.
- Add cheeses and creams. Mix well.
- Fresh flour tortillas pictured
- Over stuff your warmed tortillas and roll them up tightly.
- You can go with 6" tortillas to make this recipe go much further.
- Coat with shredded Mexican 3 Cheese.
- Top with all reserves. Bake at 400° for 30 minutes uncovered.
- Lightly top at service with warmed Hatch Green Chili Enchilada Sauce.
- Serve piping hot.
- Garnish well! Enjoy!
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