Easiest Way to Make Yummy Garlic Shrimp enchiladas flour tortillas

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.

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. Divide HALF the shrimp mixture among the tortillas. You can cook Garlic Shrimp enchiladas flour tortillas using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Garlic Shrimp enchiladas flour tortillas

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

I made several alterations but it was still wonderfully tasty. 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.

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!.

Any insights here would be much appreciated! Heat the olive oil in a large fry or sauté pan, and sauté the onions and garlic until softened. Recipe by Jekase. soft taco-size flour tortillas. Pour enough of the cream cheese sauce to just lightly coat the bottom of the pan. In a bowl, begin by stirring together flour, baking soda I'll add Swanson's brand chicken stock and maybe some chopped garlic, a can of black beans and a.

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