Step-by-Step Guide to Prepare Ultimate Steak N Shrimp Enchiladas
by Eric Oliver
Steak N Shrimp Enchiladas
Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, steak n shrimp enchiladas. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Steak N Shrimp Enchiladas is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Steak N Shrimp Enchiladas is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook steak n shrimp enchiladas using 18 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Steak N Shrimp Enchiladas:
Prepare skirt steak (cut into tiny 1 inch strips)
Take frozen 31-40 shrimp; peeled and deveined
Make ready Salt, Pepper
Make ready Garlic Powder
Get Onion Powder
Get tablespoon. Worcestershire Sauce
Prepare Goya Sazon (I used the kind with Cilantro)
Get Theos Black Pepper Sauce
Get squirts of Lemon Juice
Make ready Butter
Take Diced Yellow Onions
Prepare Pico De Gallo
Take Mexican Cheese (I used Sargento)
Take Pasta Sauce (I used Tomato Basil)
Prepare Sour Cream (optional)
Make ready butter
Make ready Flour Tortillas (Soft Taco)
Take Cooking Spray
Steps 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 š¤£
Top with 1/2 bag of Mexican Cheese and Bake for 25 minutes at 350. Serve with Rice, Beans, and Sour cream. Enjoy š
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