Recipe: Yummy Garlic Shrimp enchiladas flour tortillas

Garlic Shrimp enchiladas flour tortillas. Smother top of enchiladas with green sauce, cheese, tomatoes, green onions and olives. Spoon about ⅓ cup shrimp mixture into the middle of a tortilla then sprinkle with cheese. In a large skillet, over medium heat, heat olive oil.

Fill the tortillas with the seafood mixture and roll. Place two enchiladas in the center of each plate. Creamy Seafood Enchiladas are flour tortillas filled with a cheesy seafood filling, topped, and baked with a homemade creamy sauce with just the right amount of heat. You can have Garlic Shrimp enchiladas flour tortillas using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Garlic Shrimp enchiladas flour tortillas

1. Prepare 2 lb of Salad shrimp.
2. Prepare 4 clove of Garlic freshly pressed.
3. Prepare 1/2 tsp of Black pepper ground.
4. It's 3 tbsp of Butter/margarine.
5. It's 1/2 medium of White onion diced (optional).
6. Prepare 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. Prepare 2 large of Tomato diced.
10. You need 1 cup of Green onion diced.
11. You need 4 oz of Black olives sliced.
12. It's 1 of Sour cream (optional but recommended).

If you love dishes full of shrimp and crab, be sure to try my Minnesota Crab Louie recipe! Garlic Shrimp enchiladas flour tortillas instructions. Melt butter in the same skillet over medium heat. Lower heat, stir in the sour cream, garlic powder, chilies, and enchilada sauce.

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!.

Add salt and pepper to taste. Cover with foil to keep warm and softened. In a large skillet, heat remaining oil over medium-high heat. Repeat with remaining tortillas and shrimp mixture. I am making enchiladas for my husband's birthday tomorrow, but sadly there will be no corn tortillas.