Recipe of Speedy Garlic Shrimp enchiladas flour tortillas

Hello everybody, welcome to our recipe page. Today I will show you how to prepare a distinctive dish, Garlic Shrimp enchiladas flour tortillas. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

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.

Ingredients of Garlic Shrimp enchiladas flour tortillas

1. It’s 2 lb of Salad shrimp.
2. It’s 4 clove of Garlic freshly pressed.
3. Take 1/2 tsp of Black pepper ground.
4. Prepare 3 tbsp of Butter/margarine.
5. You need 1/2 medium of White onion diced (optional).
6. Prepare 20 of Soft taco tortillas.
7. Prepare 28 oz of Green sauce/salsa verde.
8. Make ready 1 1/2 lb of Monterey jack cheese, grated.
9. It’s 2 large of Tomato diced.
10. It’s 1 cup of Green onion diced.
11. Prepare 4 oz of Black olives sliced.
12. Prepare 1 of Sour cream (optional but recommended).

Garlic Shrimp enchiladas flour tortillas step by step

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!.