Recipe of Super Quick Homemade Garlic Shrimp enchiladas flour tortillas

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, garlic shrimp enchiladas flour tortillas. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Garlic Shrimp enchiladas flour tortillas is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Garlic Shrimp enchiladas flour tortillas is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have garlic shrimp enchiladas flour tortillas using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Garlic Shrimp enchiladas flour tortillas:

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