Shrimp Enchiladas with Green Sauce
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
I started making these enchiladas last year during lent. The meatless recipe lets my family observe the season and still eat Mexican food. When I took them to school, my co-workers couldn’t get enough.
Mari Acedo Chandler, Arizona
Shrimp Enchiladas with Green Sauce Recipe
Shrimp Enchiladas with Green Sauce
16 corn tortillas (6 inch)
½ cup plus 1 Tbsp. olive oil, divided
2 medium tomatoes, chopped
2 medium, finely chopped
4 garlic cloves, minced
½ tsp. ground cumin
1 ½ lbs. uncooked small shrimp, peeled and deveined
2 pkg. (10 oz. each) frozen chopped spinach, thawed and squeezed dry
2 cups (8 oz.) shredded part-skim mozzarella cheese, divided
2 cans (10 oz. each) green enchilada sauce
Fresh salsa, optional
Preheat oven to 350 F. In a skillet, heat ½ cup oil over medium-high heat. In batches, fry tortillas 10 seconds on each side or until pliable (DO NOT ALLOW TO CRISP). Drain on paper towels. Cover with foil.
In a large skillet, heat remaining oil over medium-high heat. Add tomatoes, onion, garlic and cumin; cook and stir 3-4 minutes or until onion are tender. Add shrimp; cook 3-4 minutes or until shrimp turn pink, stirring occasionally. Stir in spinach; heat through.
Place ¼ cup shrimp mixture off-center on each tortilla; top with 1 tablespoon mozzarella cheese. Roll up and place in greased 13 x 9 inch baking dish, seam side DOWN. Top with green enchilada sauce; sprinkle with remaining cheese.
Bake enchiladas, uncovered, 25-30 minutes or until heated through and cheese is melted. 8 serving
(Recipe for Shrimp Enchiladas with Green Sauce was on www.tasteofhome.com, 2014)
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