Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, garlic shrimp enchiladas flour tortillas. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Garlic Shrimp enchiladas flour tortillas is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Garlic Shrimp enchiladas flour tortillas is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook garlic shrimp enchiladas flour tortillas using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Garlic Shrimp enchiladas flour tortillas:
- Make ready Salad shrimp
- Take Garlic freshly pressed
- Prepare Black pepper ground
- Get Butter/margarine
- Make ready White onion diced (optional)
- Prepare Soft taco tortillas
- Prepare Green sauce/salsa verde
- Prepare Monterey jack cheese, grated
- Get Tomato diced
- Make ready Green onion diced
- Prepare Black olives sliced
- Prepare Sour cream (optional but recommended)
Instructions to make Garlic Shrimp enchiladas flour tortillas:
- This recipe serves 8 people. You can reduce all ingredients by half to serve 4-5 people. Preheat oven to 350
- Saute shrimp, pepper, garlic (and optional white onion) in a large skillet over medium/high heat about 7 minutes. Drain juice. Add 7 ounces of the green sauce, 2 tbsp butter/margarine and reduce heat to low. Cover. Stirring occasionally.
- Separate tortillas and run each tortilla under tap water, both sides, then place all tortillas in a ziplock bag. Do not seal bag. Place bag in microwave and defrost at 1 pound setting for 2 minutes, flipping bag over after 1 minute. Check tortillas for softness. If they will not roll easy, defrost for additional time. Remove shrimp from heat.
- Grease 2 medium baking pans with the last of the butter/margarine so enchiladas don't stick. Spoon 4 tbsp or more of shrimp mix into each tortilla, sprinkle lightly with grated cheese, roll and place crease side down in baking pan. Repeat until pans are full.
- Smother top of enchiladas with green sauce, cheese, tomatoes, green onions and olives. Cover with aluminum foil and bake in oven for 17-20 minutes. Remove from oven.
- Allow to cool, uncovered, for 7 minutes. Add sour cream and enjoy!
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