Mike's Seafood Spinach Enchiladas. At Mike's Seafood, we are committed to satisfying our customers with great food and excellent service. Located in Sea Isle City's Historic Fish Alley, Mike's Seafood and Dock Restaurant is committed to satisfying our customers with a wide selection of fresh, locally caught seafood for lunch. With sour cream, crab and shrimp, these are a tasty twist from traditional enchiladas made with red sauce and ground beef.

These Chicken, Spinach, and Mushroom Enchiladas are creamy enchiladas topped with a cilantro sour cream sauce. But they did have Chicken, Mushroom, and Spinach Enchiladas on the menu that looked tasty so as soon as we came home I started trying to recreate the idea. This month I am hosting the Fish Friday Foodies group, and since cold weather was upon us, decided it I decided to do my version of the old Chi-Chi's seafood enchiladas, or enchiladas Suizas with seafood as I remember it. You can cook Mike's Seafood Spinach Enchiladas using 27 ingredients and 6 steps. Here is how you cook that.

Ingredients of Mike's Seafood Spinach Enchiladas

It's of ● For The Seafood Enchiladas.
It's 2 Pounds of Pre-steamed Shrimp [tails removed - chopped].
You need 1 Pound of Pre-steamed Blue Crab Meat.
Prepare 1 (10 oz) of Box Frozen Spinach [fully drained].
It's 1/2 Cup of Heavy Cream [more if needed].
You need 1 Splash of Quality White Wine.
Prepare 1/4 tsp of White Pepper.
Prepare 1/2 tsp of Lemon Pepper.
Prepare 1 tbsp of Fine Minced Garlic.
It's 1 Cup of Sour Cream [+ reserves for topping].
Prepare 1 tsp of Old Bay Seasoning.
Prepare 1/2 Can of Sliced Black Olives [+ reserves for garnish].
You need 1 Cup of Mexican 3 Cheese [+ reserves for topping].
It's 1/2 Cup of Chives [+ reserves for topping].
It's of ● For The Carbs.
You need 6 of " Fresh Flour Tortillas.
You need of ● For The Garnishments/Toppers.
Prepare of Black Olives [sliced].
You need Leaves of Fresh Cilantro.
It's of Red Onions [fine minced].
You need of Mexican 3 Cheese.
It's of Sour Cream.
Prepare of Green Onions [diced].
Prepare of Avacadods [sliced].
You need of Tomatoes [diced].
It's of ● For The Sides.
Prepare of Any Vinager Based Salad [to cut the richness of the seafood].

It has been a very long. Learn how to make Chicken-and-Spinach Enchiladas. Add the spinach and continue cooking until the spinach begins to wilt, stirring occasionally. Stir in the cream and cook until starting to thicken.

Mike's Seafood Spinach Enchiladas instructions

1 Pound pre-steamed, de-tailed shrimp and 1 pound blue crab lump meat pictured. Check for any shells in crab meat. 😆.
Fine chop shrimp and blue crab meat. Refrigerate until ready to use..
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..
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..
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..
Optional: Garnish with fresh cilantro, avocados, sliced black olives, red & green onions and tomatoes. Also, serve with various dipping sauces. Enjoy!.

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. Blend sour cream, cream cheese, coriander, salt and dash of pepper and onion until smooth. CHICKEN AND SPINACH ENCHILADAS — A cheesy chicken and spinach mixture is rolled in flour tortillas and baked in a creamy green chile sauce. Which means I'm always trying out new enchilada recipes, and these Chicken and Spinach Enchiladas are definitely a new favorite. This post may contain affiliate links.