Garlic Shrimp enchiladas flour tortillas.
Hello everybody, it is Jim, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, garlic shrimp enchiladas flour tortillas. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Garlic Shrimp enchiladas flour tortillas is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it's fast, it tastes delicious. Garlic Shrimp enchiladas flour tortillas is something which I've loved my whole life. They're fine and they look wonderful.
To get started 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 cook it.
The ingredients needed to make Garlic Shrimp enchiladas flour tortillas:
- {Take of Salad shrimp.
- {Make ready of Garlic freshly pressed.
- {Take of Black pepper ground.
- {Make ready of Butter/margarine.
- {Take of White onion diced (optional).
- {Take of Soft taco tortillas.
- {Make ready of Green sauce/salsa verde.
- {Prepare of Monterey jack cheese, grated.
- {Make ready of Tomato diced.
- {Take of Green onion diced.
- {Take of Black olives sliced.
- {Prepare of 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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