Shrimp Enchiladas with Green Sauce

Name: Shrimp Enchiladas with Green Sauce
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 8 servings
Cuisine: Enchiladas
Ingredients: 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; Chopped fresh cilantro, optional

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

Ingredients

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
Chopped fresh cilantro, optional

Directions

Preheat oven to 350°. In a skillet, heat 1/2 cup oil over medium-high heat. In batches, fry tortillas until pliable (do not allow to crisp), about 10 seconds on each side. Drain on paper towels. Cover with foil to keep warm and softened.
In a large skillet, heat remaining oil over medium-high heat. Add tomatoes, onions, garlic and cumin; cook and stir until onions are tender, 3-4 minutes. Add shrimp; cook until shrimp turn pink, stirring occasionally, 3-4 minutes. Stir in spinach; heat through.
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.
Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. If desired, sprinkle with cilantro.

Nutrition Facts

2 enchiladas: 479 calories, 24g fat (5g saturated fat), 120mg cholesterol, 810mg sodium, 37g carbohydrate (6g sugars, 5g fiber), 27g protein.

Reviews

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Average Rating:

Summy

Feb 27, 2019

Absolutely delicious with a couple of changes. I used Monterey Jack cheese, sauteed fresh spinach (because it's what I had) and squeezed it dry, and added 1/2 tsp Kosher salt to the filling. I will make this again and again.
dmktwink

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

Apr 24, 2014

which month was this one published?
apschwartz

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

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!
matteliz

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

Dec 15, 2013

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

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.