Recipe of Quick Garlic Shrimp enchiladas flour tortillas

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, garlic shrimp enchiladas flour tortillas. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Garlic Shrimp enchiladas flour tortillas is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Garlic Shrimp enchiladas flour tortillas is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. 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:

1. Make ready Salad shrimp
2. Make ready Garlic freshly pressed
3. Prepare Black pepper ground
4. Prepare Butter/margarine
5. Make ready White onion diced (optional)
6. Prepare Soft taco tortillas
7. Take Green sauce/salsa verde
8. Make ready Monterey jack cheese, grated
9. Make ready Tomato diced
10. Get Green onion diced
11. Prepare Black olives sliced
12. Take 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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