Garlic Shrimp enchiladas flour tortillas
Garlic Shrimp enchiladas flour tortillas

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, garlic shrimp enchiladas flour tortillas. It is one of my favorites food recipes. 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 well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Garlic Shrimp enchiladas flour tortillas is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have garlic shrimp enchiladas flour tortillas using 12 ingredients and 6 steps. Here is how you can achieve that.

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

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