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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 Strength Boosting Snack foods.
Healthy and balanced eating promotes a feeling of health and wellbeing. We have a tendency to feel way less gross whenever we increase our daily allowance of wholesome foods and decrease our consumption of unhealthy foods. Eating fresh vegetables helps you feel better than eating a piece of pizza. This can be a problem, however, when it comes to eating between snacks. You can spend hours at the grocery store searching for an ideal snack foods to help you feel healthy. Why not try one of the following healthy snacks the next time you need some extra energy?
If you’re looking for a quick snack, you can’t go wrong with a whole grain one. Starting your working day with a piece of whole grain toast can give you that extra boost you need to get going. When you require a fast snack on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are usually better than processed grains present in white bread.
A large variety of quick health snacks is easily available. Deciding to live a healthy lifestyle can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to garlic shrimp enchiladas flour tortillas recipe. You can have garlic shrimp enchiladas flour tortillas using 12 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Garlic Shrimp enchiladas flour tortillas:
- Take 2 lb Salad shrimp
- Get 4 clove Garlic freshly pressed
- Take 1/2 tsp Black pepper ground
- Prepare 3 tbsp Butter/margarine
- Use 1/2 medium White onion diced (optional)
- Provide 20 Soft taco tortillas
- Use 28 oz Green sauce/salsa verde
- Take 1 1/2 lb Monterey jack cheese, grated
- Provide 2 large Tomato diced
- Prepare 1 cup Green onion diced
- Use 4 oz Black olives sliced
- Take 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!
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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