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We hope you got benefit from reading it, now let’s go back to mike's seafood spinach enchiladas recipe. You can have mike's seafood spinach enchiladas using 27 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Mike's Seafood Spinach Enchiladas:

1. Prepare ● For The Seafood Enchiladas
2. Get 2 Pounds Pre-steamed Shrimp [tails removed - chopped]
3. Use 1 Pound Pre-steamed Blue Crab Meat
4. Prepare 1 (10 oz) Box Frozen Spinach [fully drained]
5. Take 1/2 Cup Heavy Cream [more if needed]
6. You need 1 Splash Quality White Wine
7. Provide 1/4 tsp White Pepper
8. Provide 1/2 tsp Lemon Pepper
9. Take 1 tbsp Fine Minced Garlic
10. You need 1 Cup Sour Cream [+ reserves for topping]
11. Provide 1 tsp Old Bay Seasoning
12. Prepare 1/2 Can Sliced Black Olives [+ reserves for garnish]
13. Prepare 1 Cup Mexican 3 Cheese [+ reserves for topping]
14. You need 1/2 Cup Chives [+ reserves for topping]
15. Prepare ● For The Carbs
16. Provide 6 " Fresh Flour Tortillas
17. Use ● For The Garnishments/Toppers
18. Provide Black Olives [sliced]
19. Prepare Leaves Fresh Cilantro
20. Get Red Onions [fine minced]
21. Provide Mexican 3 Cheese
22. Take Sour Cream
23. Provide Green Onions [diced]
24. Prepare Avacadods [sliced]
25. Get Tomatoes [diced]
26. Provide ● 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!

Then they're smothered in both roasted tomatillo salsa and a tangy sour cream sauce. The tortillas I bought for the nutritional content seemed a bit too small to try to stuff with filling so I made a enchilada casserole instead of literal enchiladas. Place in the baking dish and repeat. Pour the sauce over the enchiladas to generously coat them, then top with the remaining cheese. This recipe meets all of the following criteria Mexican made easy!

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