Shrimp Enchiladas with Green Sauce

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

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)