Step-by-Step Guide to Prepare Ultimate Garlic Shrimp enchiladas flour tortillas

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, garlic shrimp enchiladas flour tortillas. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Garlic Shrimp enchiladas flour tortillas is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Garlic Shrimp enchiladas flour tortillas is something which I’ve loved my entire life.

To begin with this particular recipe, we must 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. Get Salad shrimp
2. Get Garlic freshly pressed
3. Prepare Black pepper ground
4. Get Butter/margarine
5. Prepare White onion diced (optional)
6. Get Soft taco tortillas
7. Get Green sauce/salsa verde
8. Take Monterey jack cheese, grated
9. Prepare Tomato diced
10. Prepare Green onion diced
11. Make ready Black olives sliced
12. Take Sour cream (optional but recommended)

Steps 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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