Steak N Shrimp Enchiladas. 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. Spoon about ⅓ cup shrimp mixture into the middle of a tortilla then sprinkle with cheese.

Steak N Shrimp Enchiladas I'm so happy to share it with everyone. Please let me know in the comments below if you've decided to make it. But until I make these, I have this wonderful verde shrimp enchiladas for you today.

Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a special dish, steak n shrimp enchiladas. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Steak N Shrimp Enchiladas is one of the most favored of current trending meals in the world. It is simple, it's quick, it tastes delicious. It's enjoyed by millions every day. They are fine and they look fantastic. Steak N Shrimp Enchiladas is something which I've loved my entire life.

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. Spoon about ⅓ cup shrimp mixture into the middle of a tortilla then sprinkle with cheese.

To begin with this recipe, we must first prepare a few components. You can have steak n shrimp enchiladas using 18 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Steak N Shrimp Enchiladas:

{Make ready 1 lb. of skirt steak (cut into tiny 1 inch strips).
{Take 1 bag of frozen 31-40 shrimp; peeled and deveined.
{Make ready to taste of Salt, Pepper.
{Take to taste of Garlic Powder.
{Take to taste of Onion Powder.
{Get 2 of tablespoon. Worcestershire Sauce.
{Make ready 1 packet of Goya Sazon (I used the kind with Cilantro).
{Take to taste of Theos Black Pepper Sauce.
{Get 2-3 of squirts of Lemon Juice.
{Take 3 tablespoons of Butter.
{Make ready 8 oz. of Diced Yellow Onions.
{Make ready 8 oz. of Pico De Gallo.
{Prepare 2 bags of Mexican Cheese (I used Sargento).
{Make ready 1/4 cup of Pasta Sauce (I used Tomato Basil).
{Prepare of Sour Cream (optional).
{Make ready 3 tablespoons of butter.
{Get 6 of Flour Tortillas (Soft Taco).
{Make ready as needed of Cooking Spray.

These babies are packed with the huge prawns from Costco along with your fun veggies like onions, cabbage, carrots and spinach. Once we add a bit of chipotle flavor to the mix, it's topped with an oh-so-creamy yet spicy. Pour enough of the cream cheese sauce to just lightly coat the bottom of the pan. These Shrimp Enchiladas are spicy, cheesy, and delicious.

Instructions to make Steak N Shrimp Enchiladas:

Season Steak with salt and pepper, garlic powder, onion powder, Worcestershire sauce, Goya Sazon (1/2 packet) and 1 tablespoon of Theos Black Pepper sauce..
Season Shrimp with salt and pepper to taste, garlic powder, onion powder, remaining Goya Sazon, and 2-3 squirts of lemon juice..
In a skillet, melt better over med heat and cook onions til golden brown. Add Pico De Gallo and cook til veggies are softened, About 10-15 minutes. Add steak and 3-4 tablespoons of Theos Black Pepper sauce and cook til steak is cooked through..
Next, Add your shrimp and cook for 4-5 min. Add 1 bag of Mexican cheese, stir til melted, and turn of heat..
Grab you a plate and place your flour tortilla on it. Scoop the mixture (3-4 tablespoons) in tortilla and wrap it up and place in a greased baking dish..
Continue until all tortillas are stuffed and rolled up. (I used 6).
Add 1/4 cup of pasta sauce (I used Tomato Basil) to mixture and stir. Pour mixture onto tortillas and spread that bitch out 🤣.
Top with 1/2 bag of Mexican Cheese and Bake for 25 minutes at 350. Serve with Rice, Beans, and Sour cream. Enjoy 😋.

If I lived near the coast I think I'd cook shrimp nearly everyday. Not only do I love how they Cheesy, creamy, and spicy Shrimp Enchiladas make a great weeknight meal. A packet of taco seasoning and canned enchilada sauce really cut. These tasty healthy enchiladas use pre-cooked and peeled shrimp, making them easy and quick enough for a busy work night. I grew up eating enchiladas on a regular basis, usually beef with red sauce or chicken with green sauce, sometimes crab with green sauce.

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