Steps to Prepare Quick Garlic Shrimp enchiladas flour tortillas

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, garlic shrimp enchiladas flour tortillas. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Garlic Shrimp enchiladas flour tortillas is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Garlic Shrimp enchiladas flour tortillas is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. 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. Make ready 2 lb Salad shrimp
2. Take 4 clove Garlic freshly pressed
3. Take 1/2 tsp Black pepper ground
4. Get 3 tbsp Butter/margarine
5. Prepare 1/2 medium White onion diced (optional)
6. Get 20 Soft taco tortillas
7. Take 28 oz Green sauce/salsa verde
8. Make ready 1 1/2 lb Monterey jack cheese, grated
9. Take 2 large Tomato diced
10. Prepare 1 cup Green onion diced
11. Make ready 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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