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Before you jump to Garlic Shrimp enchiladas flour tortillas recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.
Most of us think that comfort foods are terrible for us and that we must keep away from them. At times, if your comfort food is basically candy or other junk foods, this can be true. Other times, though, comfort foods can be completely healthy and it’s good for you to eat them. There are several foods that basically can improve your moods when you eat them. If you are feeling a little bit down and you’re needing an emotional pick me up, try some of these.
Green tea is really good for your mood. You just knew it had to be mentioned in this article, right? Green tea is loaded with a particular amino acid referred to as L-theanine. Studies have shown that this amino acid basically stimulates brain waves. This helps improve your mental energy while at the same time making the rest of your body more relaxed. You were already aware that that green tea helps you become healthier. Now you are well aware that green tea helps you to raise your moods too!
As you can see, you don’t need to stuff your face with junk food when you wish to feel better! Try some of these suggestions instead.
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 make Garlic Shrimp enchiladas flour tortillas:
- Provide 2 lb Salad shrimp
- Get 4 clove Garlic freshly pressed
- Prepare 1/2 tsp Black pepper ground
- Take 3 tbsp Butter/margarine
- Use 1/2 medium White onion diced (optional)
- Provide 20 Soft taco tortillas
- Use 28 oz Green sauce/salsa verde
- Use 1 1/2 lb Monterey jack cheese, grated
- Prepare 2 large Tomato diced
- Provide 1 cup Green onion diced
- Prepare 4 oz Black olives sliced
- Use 1 Sour cream (optional but recommended)
Steps 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!
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