Shrimp Enchiladas in garlic-sourcream sauce
Posted: Sat May 22, 2021 2:11 pm
Easy to make. Adjust ingredients depending on how many enchiladas your making and how much sauce you need.
For 4 large enchiladas you will need:
1 lb. headed and peeled and de-veined small to med shrimp.
About 1 cup of butter (once melted).
1 heaping tablespoon of fresh minced garlic
1 cup of diced sweet onion (or your favorite)
1 cup of sour cream
1 teaspoon Tony Chachere's seasoning (we have substituted TexJoy Steak Seasoning, Old Bay and our SPG .... all have worked well)
4 corn tortillas (we use regular flour tortillas)
A pyrex casserole dish
preheat oven to 350
-melt butter in saute pan
-add garlic and saute for 1 min. stiring constantly to prevent butter from burning
-add shrimp and stir until they begin to curl up.
-add onion and seasoning then stir until well mixed
-remove from heat and add sour cream, stir until well mixed.
dip shrimp and sauce into corn tortillas, role into enchiladas, cover enchiladas with remaining sauce and a mexican blend of white cheeses.
Pop into the oven and bake for 25 to 30. Serve with whatever side you like.
For 4 large enchiladas you will need:
1 lb. headed and peeled and de-veined small to med shrimp.
About 1 cup of butter (once melted).
1 heaping tablespoon of fresh minced garlic
1 cup of diced sweet onion (or your favorite)
1 cup of sour cream
1 teaspoon Tony Chachere's seasoning (we have substituted TexJoy Steak Seasoning, Old Bay and our SPG .... all have worked well)
4 corn tortillas (we use regular flour tortillas)
A pyrex casserole dish
preheat oven to 350
-melt butter in saute pan
-add garlic and saute for 1 min. stiring constantly to prevent butter from burning
-add shrimp and stir until they begin to curl up.
-add onion and seasoning then stir until well mixed
-remove from heat and add sour cream, stir until well mixed.
dip shrimp and sauce into corn tortillas, role into enchiladas, cover enchiladas with remaining sauce and a mexican blend of white cheeses.
Pop into the oven and bake for 25 to 30. Serve with whatever side you like.