A picture of Mike's Seafood Spinach Enchiladas.

Mike's Seafood Spinach Enchiladas

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

You know? Whoever said you can't mix seafood with cheese was a total dumbass. I make Oysters Pappaduex all the time and they're literally dripping with hot cheesy goodness!

Anywhoo. Fenway - aka Mar Mar to her die hard fans - also one hell of a talented Chef on this very site - recently posted a recipe for this delectable seafood dish.

I tell ya, my students were frothing at the bit to make her recipe last weekend. But, the heavy cream they purchased was soured. With that, other culinary decisions were made for the evening.

However, that minor setback in no way would detour my youngest student Avery. He's 6 1/2 but, he's always the first one to remind you, "YA WELL I'M DARN NEAR SEVEN YEARS OLD NOW!" 😆 Freaking adorable! [hell, even my jeep is newer than he is]

Anyway, since this is, "Imagination Week," here in the O'Brien Shire AND Avery is a bit of a culinary purist - he took his own shot at Mars delicious seafood enchilada recipe! Talk about taking on a culinary Titan huh?! So, here y'all go! Avery at his 6 [damn near 7 year old] finest!

These spinach seafood enchiladas were beyond delicious! Excellent job Avery! And I loved the way you REFUSED to mask any of the seafood flavours! And, man oh man were these suckers rich too boot!

Seriously, you very well might want to serve these alongside a chilled Zesty Italian or Lemon Green Parsley Salad to cut the richnes of them. Either way, they were crazy delicious! My students parents & neighbors went NUTS for these!

You know? Whoever said you can't mix seafood with cheese was a total dumbass. I make Oysters Pappaduex all the time and they're literally dripping with hot cheesy goodness!

Anywhoo. Fenway - aka Mar Mar to her die hard fans - also one hell of a talented Chef on this very site - recently posted a recipe for this delectable seafood dish.

I tell ya, my students were frothing at the bit to make her recipe last weekend. But, the heavy cream they purchased was soured. With that, other culinary decisions were made for the evening.

However, that minor setback in no way would detour my youngest student Avery. He's 6 1/2 but, he's always the first one to remind you, "YA WELL I'M DARN NEAR SEVEN YEARS OLD NOW!" 😆 Freaking adorable! [hell, even my jeep is newer than he is]

Anyway, since this is, "Imagination Week," here in the O'Brien Shire AND Avery is a bit of a culinary purist - he took his own shot at Mars delicious seafood enchilada recipe! Talk about taking on a culinary Titan huh?! So, here y'all go! Avery at his 6 [damn near 7 year old] finest!

These spinach seafood enchiladas were beyond delicious! Excellent job Avery! And I loved the way you REFUSED to mask any of the seafood flavours! And, man oh man were these suckers rich too boot!

Seriously, you very well might want to serve these alongside a chilled Zesty Italian or Lemon Green Parsley Salad to cut the richnes of them. Either way, they were crazy delicious! My students parents & neighbors went NUTS for these!

Mike's Seafood Spinach Enchiladas

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

You know? Whoever said you can't mix seafood with cheese was a total dumbass. I make Oysters Pappaduex all the time and they're literally dripping with hot cheesy goodness!

Anywhoo. Fenway - aka Mar Mar to her die hard fans - also one hell of a talented Chef on this very site - recently posted a recipe for this delectable seafood dish.

I tell ya, my students were frothing at the bit to make her recipe last weekend. But, the heavy cream they purchased was soured. With that, other culinary decisions were made for the evening.

However, that minor setback in no way would detour my youngest student Avery. He's 6 1/2 but, he's always the first one to remind you, "YA WELL I'M DARN NEAR SEVEN YEARS OLD NOW!" 😆 Freaking adorable! [hell, even my jeep is newer than he is]

Anyway, since this is, "Imagination Week," here in the O'Brien Shire AND Avery is a bit of a culinary purist - he took his own shot at Mars delicious seafood enchilada recipe! Talk about taking on a culinary Titan huh?! So, here y'all go! Avery at his 6 [damn near 7 year old] finest!

These spinach seafood enchiladas were beyond delicious! Excellent job Avery! And I loved the way you REFUSED to mask any of the seafood flavours! And, man oh man were these suckers rich too boot!

Seriously, you very well might want to serve these alongside a chilled Zesty Italian or Lemon Green Parsley Salad to cut the richnes of them. Either way, they were crazy delicious! My students parents & neighbors went NUTS for these!

You know? Whoever said you can't mix seafood with cheese was a total dumbass. I make Oysters Pappaduex all the time and they're literally dripping with hot cheesy goodness!

Anywhoo. Fenway - aka Mar Mar to her die hard fans - also one hell of a talented Chef on this very site - recently posted a recipe for this delectable seafood dish.

I tell ya, my students were frothing at the bit to make her recipe last weekend. But, the heavy cream they purchased was soured. With that, other culinary decisions were made for the evening.

However, that minor setback in no way would detour my youngest student Avery. He's 6 1/2 but, he's always the first one to remind you, "YA WELL I'M DARN NEAR SEVEN YEARS OLD NOW!" 😆 Freaking adorable! [hell, even my jeep is newer than he is]

Anyway, since this is, "Imagination Week," here in the O'Brien Shire AND Avery is a bit of a culinary purist - he took his own shot at Mars delicious seafood enchilada recipe! Talk about taking on a culinary Titan huh?! So, here y'all go! Avery at his 6 [damn near 7 year old] finest!

These spinach seafood enchiladas were beyond delicious! Excellent job Avery! And I loved the way you REFUSED to mask any of the seafood flavours! And, man oh man were these suckers rich too boot!

Seriously, you very well might want to serve these alongside a chilled Zesty Italian or Lemon Green Parsley Salad to cut the richnes of them. Either way, they were crazy delicious! My students parents & neighbors went NUTS for these!

Saved

Ingredients

6 servings

● For The Seafood Enchiladas
2 PoundsPre-steamed Shrimp [tails removed - chopped]
1 PoundPre-steamed Blue Crab Meat
1 (10 oz)Box Frozen Spinach [fully drained]
1/2 CupHeavy Cream [more if needed]
1 SplashQuality White Wine
1/4 tspWhite Pepper
1/2 tspLemon Pepper
1 tbspFine Minced Garlic
1 CupSour Cream [+ reserves for topping]
1 tspOld Bay Seasoning
1/2 CanSliced Black Olives [+ reserves for garnish]
1 CupMexican 3 Cheese [+ reserves for topping]
1/2 CupChives [+ reserves for topping]
● For The Carbs
6" Fresh Flour Tortillas
● For The Garnishments/Toppers
Black Olives [sliced]
LeavesFresh Cilantro
Red Onions [fine minced]
Mexican 3 Cheese
Sour Cream
Green Onions [diced]
Avacadods [sliced]
Tomatoes [diced]
● For The Sides
Any Vinager Based Salad [to cut the richness of the seafood]

Saved

Steps

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!

Saved

Cooksnaps

Saved

MMOBRIEN @cook_2891564

on October 18, 2016 09:42

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

Comments (21)

Studio AI Tokyo Japanese Cooking Class @studioaitokyo

October 21, 2016 05:21

I used to live in LA, and I loved Enchiladas! This seafood spinach Enchiladas is just so good! Thank you for sharing your recipe!

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