Recipe: Yummy Steak N Shrimp Enchiladas

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. Goes great with a green salad and rice.

Steak N Shrimp Enchiladas Make the Enchiladas: Heat tortillas in the microwave, no more than six at a time. Definitely store any shrimp enchiladas recipe leftovers in the fridge! You don't wanna mess around with seafood and room temp for too long, even I used pasilla peppers instead of jalepeno and added steak and used sharp cheddar because that's what I had. You can have Steak N Shrimp Enchiladas using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Steak N Shrimp Enchiladas

  1. Prepare 1 lb. of skirt steak (cut into tiny 1 inch strips).
  2. It’s 1 bag of frozen 31-40 shrimp; peeled and deveined.
  3. Prepare to taste of Salt, Pepper.
  4. Prepare to taste of Garlic Powder.
  5. You need to taste of Onion Powder.
  6. Prepare 2 of tablespoon. Worcestershire Sauce.
  7. You need 1 packet of Goya Sazon (I used the kind with Cilantro).
  8. You need to taste of Theos Black Pepper Sauce.
  9. You need 2-3 of squirts of Lemon Juice.
  10. Prepare 3 tablespoons of Butter.
  11. It’s 8 oz. of Diced Yellow Onions.
  12. Prepare 8 oz. of Pico De Gallo.
  13. You need 2 bags of Mexican Cheese (I used Sargento).
  14. It’s 1/4 cup of Pasta Sauce (I used Tomato Basil).
  15. It’s of Sour Cream (optional).
  16. You need 3 tablespoons of butter.
  17. You need 6 of Flour Tortillas (Soft Taco).
  18. You need as needed of Cooking Spray.

I saved some of the sauce for breakfast. To take a break from traditional holiday flavor that many of us have been feasting on all weekend, today I have delicious Shrimp Enchiladas with Jalapeño Cream Sauce. See more ideas about Shrimp enchiladas, Recipes, Enchiladas. Roasted shrimp enchiladas packed with veggies and topped with an oh-so-creamy jalapeño cream sauce.

Steak N Shrimp Enchiladas step by step

  1. 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..
  2. Season Shrimp with salt and pepper to taste, garlic powder, onion powder, remaining Goya Sazon, and 2-3 squirts of lemon juice..
  3. 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..
  4. Next, Add your shrimp and cook for 4-5 min. Add 1 bag of Mexican cheese, stir til melted, and turn of heat..
  5. 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..
  6. Continue until all tortillas are stuffed and rolled up. (I used 6).
  7. Add 1/4 cup of pasta sauce (I used Tomato Basil) to mixture and stir. Pour mixture onto tortillas and spread that bitch out 🤣.
  8. Top with 1/2 bag of Mexican Cheese and Bake for 25 minutes at 350. Serve with Rice, Beans, and Sour cream. Enjoy 😋.

But until I make these, I have this wonderful verde shrimp enchiladas for you today. 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. Making enchiladas the traditional way–filling each tortilla and rolling it up–is a bit of a project for a weeknight. Pour enough of the cream cheese sauce to just lightly coat the bottom of the pan.

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