Easiest Way to Make Homemade Garlic Shrimp enchiladas flour tortillas

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, garlic shrimp enchiladas flour tortillas. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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

To get started with this particular recipe, we must first prepare a few components. You can cook garlic shrimp enchiladas flour tortillas using 12 ingredients and 6 steps. Here is how you cook that.

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. Get 1/2 tsp Black pepper ground
4. Make ready 3 tbsp Butter/margarine
5. Prepare 1/2 medium White onion diced (optional)
6. Prepare 20 Soft taco tortillas
7. Take 28 oz Green sauce/salsa verde
8. Prepare 1 1/2 lb Monterey jack cheese, grated
9. Take 2 large Tomato diced
10. Prepare 1 cup Green onion diced
11. Take 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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