Shrimp Enchiladas with Green Sauce Recipe
Shrimp Enchiladas with Green Sauce Recipe photo by Taste of Home
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Shrimp Enchiladas with Green Sauce Recipe

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I started making these enchiladas last year during the Lenten season. It allows my family to observe Lent and still enjoy Mexican food. When I brought it to school, my co-workers couldn't get enough of it.—Mari Acedo, Chandler, Arizona
TOTAL TIME: Prep: 35 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Bake: 25 min.
MAKES: 8 servings


  • 1/2 cup plus 1 tablespoon olive oil, divided
  • 16 corn tortillas (6 inches)
  • 2 medium tomatoes, chopped
  • 2 medium onions, finely chopped
  • 4 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1-1/2 pounds uncooked small shrimp, peeled and deveined
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 2 cans (10 ounces each) green enchilada sauce

Nutritional Facts

2 enchiladas (calculated without salsa): 479 calories, 24g fat (5g saturated fat), 120mg cholesterol, 810mg sodium, 37g carbohydrate (6g sugars, 5g fiber), 27g protein.


  1. Preheat oven to 350°. In a skillet, heat 1/2 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 to keep warm and softened.
  2. In a large skillet, heat remaining oil over medium-high heat. Add tomatoes, onions, garlic and cumin; cook and stir 3-4 minutes or until onions are tender. Add shrimp; cook 3-4 minutes or until shrimp turn pink, stirring occasionally. Stir in spinach; heat through.
  3. Place 1/4 cup shrimp mixture off center on each tortilla; top with 1 tablespoon cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese.
  4. Bake, uncovered, 25-30 minutes or until heated through and cheese is melted. Yield: 8 servings
Originally published as Shrimp Enchiladas with Green Sauce in Taste of Home December 2013

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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dmktwink User ID: 1410154 180353
Reviewed May. 2, 2014

"Really enjoyed this. Had this at a restaurant years ago and was happy to find a recipe. @csls, this recipe was in the December 2013 issue of Taste of Home."

csls User ID: 7776524 178739
Reviewed Apr. 24, 2014

"which month was this one published?"

apschwartz User ID: 1393337 124146
Reviewed Apr. 17, 2014

"We've found a new go-to recipe in our house! I made several alterations but it was still wonderfully tasty. I did not fry the tortillas (used flour tortillas instead of corn), omitted the onion and cut the garlic in half but there is still plenty of flavor thanks to the cumin. I also found that only 1 can of enchilada sauce is more than adequate."

Eriko1020 User ID: 6509407 133641
Reviewed Jan. 12, 2014

"Since my husband does not like shrimp, I had to substitute shrimp with chicken, but it was very good. I baked it without the enchilada sauce, I poured the sauce after baking. We loved it!"

MY REVIEW User ID: 77962 185153
Reviewed Dec. 30, 2013

"My husband and I liked this; the kids were so-so. I used only 1 can of salsa verde and that was plenty, we thought. The shrimp and veggies make a nice filling for the tortillas."

apugh67 User ID: 6510611 212652
Reviewed Dec. 15, 2013

"Followed directions, but it did not flip anybody's switch in my family."

jojohaller User ID: 7375483 118575
Reviewed Dec. 3, 2013

"Tried this recipe for the first time and really liked it. It's fairly easy but it is a little heavy on the spinach, if it isn't your favorite vegetable."

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