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.
Add the salt, oregano, garlic powder, pepper, cayenne pepper, and flour; blend well and cook, stirring constantly for about a minute. The tortillas are pretty soft after freezing and thawing and the shrimp isn't quite as tender, but the flavor is still delicious. Shrimp Enchiladas from Delish.com are sure to please. You can have Garlic Shrimp enchiladas flour tortillas using 12 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Garlic Shrimp enchiladas flour tortillas
- It’s 2 lb of Salad shrimp.
- You need 4 clove of Garlic freshly pressed.
- It’s 1/2 tsp of Black pepper ground.
- You need 3 tbsp of Butter/margarine.
- You need 1/2 medium of White onion diced (optional).
- You need 20 of Soft taco tortillas.
- You need 28 oz of Green sauce/salsa verde.
- It’s 1 1/2 lb of Monterey jack cheese, grated.
- It’s 2 large of Tomato diced.
- It’s 1 cup of Green onion diced.
- You need 4 oz of Black olives sliced.
- It’s 1 of Sour cream (optional but recommended).
Spoon about ⅓ cup shrimp mixture into the middle of a tortilla then sprinkle with cheese. The Best Flour Tortilla Enchiladas Recipes on Yummly Pineapple-mango Salsa With Baked Flour Tortilla Chips, Minkie's Flour Tortilla Enchiladas, Spicy Buffalo Pork Enchiladas. Season with garlic powder, onion powder, red, white, and black pepper.
Garlic Shrimp enchiladas flour tortillas step by step
- This recipe serves 8 people. You can reduce all ingredients by half to serve 4-5 people. Preheat oven to 350.
- 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..
- 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..
- 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..
- 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..
- Allow to cool, uncovered, for 7 minutes. Add sour cream and enjoy!.
To assemble enchiladas get cheeses and shrimp ready to go. Pan saute the shrimp just until barely Heat up a dry skillet over medium to low heat. Place a flour tortilla in skillet and turn frequently until. 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.
