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We hope you got insight from reading it, now let’s go back to garlic shrimp enchiladas flour tortillas recipe. You can cook garlic shrimp enchiladas flour tortillas using 12 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Garlic Shrimp enchiladas flour tortillas:
- Get 2 lb Salad shrimp
- Prepare 4 clove Garlic freshly pressed
- Prepare 1/2 tsp Black pepper ground
- Take 3 tbsp Butter/margarine
- Provide 1/2 medium White onion diced (optional)
- Use 20 Soft taco tortillas
- You need 28 oz Green sauce/salsa verde
- You need 1 1/2 lb Monterey jack cheese, grated
- Prepare 2 large Tomato diced
- Prepare 1 cup Green onion diced
- Use 4 oz Black olives sliced
- Prepare 1 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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