Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, steak n shrimp enchiladas. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Steak N Shrimp Enchiladas is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Steak N Shrimp Enchiladas is something which I have 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. Goes great with a green salad and rice.

To get started with this particular recipe, we must prepare a few ingredients. You can cook 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:

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

Making enchiladas the traditional way–filling each tortilla and rolling it up–is a bit of a project for a weeknight. Make the Enchiladas: Heat tortillas in the microwave, no more than six at a time. These Shrimp Enchiladas are spicy, cheesy, and delicious. If I lived near the coast I think I'd cook shrimp nearly everyday.

Instructions to make Steak N Shrimp Enchiladas:

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 😋

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. So I decided to try making gluten free shrimp enchiladas instead. Okay, maybe not the traditional roast beef Sunday dinner I grew up with in my WASPy home, but I'm sure enchiladas are a traditional Sunday night dinner for somebody, somewhere. With no particular game plan in mind.

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