How to Make Wolfgang Puck Garlic Shrimp enchiladas flour tortillas

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, garlic shrimp enchiladas flour tortillas. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Garlic Shrimp enchiladas flour tortillas is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Garlic Shrimp enchiladas flour tortillas is something that I have loved my whole life. They are nice and they look wonderful.

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To get started with this particular recipe, we must first prepare a few ingredients. 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:

1. Take 2 lb Salad shrimp
2. Prepare 4 clove Garlic freshly pressed
3. Take 1/2 tsp Black pepper ground
4. Prepare 3 tbsp Butter/margarine
5. Get 1/2 medium White onion diced (optional)
6. Make ready 20 Soft taco tortillas
7. Get 28 oz Green sauce/salsa verde
8. Make ready 1 1/2 lb Monterey jack cheese, grated
9. Make ready 2 large Tomato diced
10. Prepare 1 cup Green onion diced
11. Take 4 oz Black olives sliced
12. Take 1 Sour cream (optional but recommended)

I'm not sure where I got it initially. It doesn't specify whether to use flour or corn tortillas. I've seen recipes for enchiladas that use either corn or flour tortillas. We prefer the flour tortillas for enchiladas.

Steps to make Garlic Shrimp enchiladas flour tortillas:

1. This recipe serves 8 people. You can reduce all ingredients by half to serve 4-5 people. Preheat oven to 350
2. 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.
3. 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.
4. 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.
5. 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.
6. Allow to cool, uncovered, for 7 minutes. Add sour cream and enjoy!

I've seen recipes for enchiladas that use either corn or flour tortillas. We prefer the flour tortillas for enchiladas. You can use corn tortillas, if you prefer. This recipe calls for green peppers but I. In a large skillet, melt butter over medium heat.

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