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We hope you got insight from reading it, now let’s go back to garlic shrimp enchiladas flour tortillas recipe. You can cook garlic shrimp enchiladas flour tortillas using 12 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Garlic Shrimp enchiladas flour tortillas:

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

Steps to make Garlic Shrimp enchiladas flour tortillas:

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!

Pour the remaining sauce over the rolled tortillas. You can do a seafood combo and make crab and shrimp enchiladas (adding a little jumbo lump crab to the shrimp filling) or scallop and shrimp enchiladas, substituting small bay-size scallops for some of the shrimp. Corn tortillas vs. flour tortillas: Authentic enchiladas are made from corn tortillas. Using flour tortillas as an alternative makes. Top each stack with remaining tortillas and cheese.

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