Easiest Way to Prepare Award-winning Garlic Shrimp enchiladas flour tortillas

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, garlic shrimp enchiladas flour tortillas. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Garlic Shrimp enchiladas flour tortillas is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Garlic Shrimp enchiladas flour tortillas is something which I’ve loved my entire life.

Free UK Delivery on Eligible Orders Looking For Enchiladas? Fill Your Cart With Color today! Garlic Shrimp enchiladas flour tortillas step by step. Our Shrimp Enchiladas recipe uses flour tortillas versus the traditional corn.

To get started with this recipe, we have to prepare a few components. You can cook garlic shrimp enchiladas flour tortillas using 12 ingredients and 6 steps. Here is how you can achieve 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. Prepare 1/2 tsp Black pepper ground
4. Take 3 tbsp Butter/margarine
5. Take 1/2 medium White onion diced (optional)
6. Prepare 20 Soft taco tortillas
7. Take 28 oz Green sauce/salsa verde
8. Take 1 1/2 lb Monterey jack cheese, grated
9. Get 2 large Tomato diced
10. Take 1 cup Green onion diced
11. Make ready 4 oz Black olives sliced
12. Prepare 1 Sour cream (optional but recommended)

Sprinkle each shrimp filling portion with a bit of mixed cheeses. Roll up the tortillas and place them seam side down in the baking dish until all of the tortillas have been filled. I have had this shrimp enchilada recipe for many years. I'm not sure where I got it initially.

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 have had this shrimp enchilada recipe for many years. 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.

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