Recipe: Appetizing Garlic Shrimp enchiladas flour tortillas

Delicious, fresh and tasty.

Garlic Shrimp enchiladas flour tortillas. Enchiladas with shrimp marinated in garlic, olive oil, ginger, blended cheeses and hot sauce, covered with salsa. Serve with sour cream and salsa on the side. Fill flour tortillas with marinated shrimp, cheese blend and salsa.

Garlic Shrimp enchiladas flour tortillas Our most trusted Shrimp Enchilada With Flour Tortillas recipes. Reviewed by millions of home cooks. The Best Flour Tortilla Enchiladas Recipes on Yummly You can have 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. Prepare 2 lb of Salad shrimp.
  2. You need 4 clove of Garlic freshly pressed.
  3. Prepare 1/2 tsp of Black pepper ground.
  4. Prepare 3 tbsp of Butter/margarine.
  5. Prepare 1/2 medium of White onion diced (optional).
  6. You need 20 of Soft taco tortillas.
  7. Prepare 28 oz of Green sauce/salsa verde.
  8. Prepare 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. You need 1 of Sour cream (optional but recommended).

Pineapple-mango Salsa With Baked Flour Tortilla Chips, Minkie's Flour Tortilla Enchiladas, Spicy Buffalo Pork Enchiladas. Creamy Shrimp Enchiladas bring together fresh shrimp, shallots, red bell pepper and garlic all wrapped up in a creamy Monterrey Jack cheese sauce. This mixture is then rolled in flour tortillas. Meanwhile you are going to make a creamy cheese sauce with just a few ingredients including sour.

Garlic Shrimp enchiladas flour tortillas instructions

  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!.

I made several alterations but it was still wonderfully tasty. Divide HALF the shrimp mixture among the tortillas. So, yes, enchiladas with flour tortillas. I know (from experience) that they will be a bit gooey/gluey. I am just trying to figure out a way to, at least, somewhat Or should I lightly fry my homemade flour tortillas in oil before stuffing +rolling.