Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, garlic shrimp enchiladas flour tortillas. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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 is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Garlic Shrimp enchiladas flour tortillas is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. 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:
- Get 2 lb Salad shrimp
- Take 4 clove Garlic freshly pressed
- Make ready 1/2 tsp Black pepper ground
- Take 3 tbsp Butter/margarine
- Take 1/2 medium White onion diced (optional)
- Take 20 Soft taco tortillas
- Prepare 28 oz Green sauce/salsa verde
- Prepare 1 1/2 lb Monterey jack cheese, grated
- Make ready 2 large Tomato diced
- Make ready 1 cup Green onion diced
- Get 4 oz Black olives sliced
- Get 1 Sour cream (optional but recommended)
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. Any insights here would be much appreciated!
Instructions to make Garlic Shrimp enchiladas flour tortillas:
- 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!
Recipe by Jekase. soft taco-size flour tortillas. Pour enough of the cream cheese sauce to just lightly coat the bottom of the pan. Guidecentral is a fun and visual way to discover DIY ideas, learn new skills, meet amazing people who share your passions and even upload your own DIY. 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. We accidentally bought flour tortillas instead of corn for our enchiladas.
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