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Shrimp Enchiladas with Green Sauce

Total Time

Prep: 35 min. Bake: 25 min.

Makes

8 servings

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
Shrimp Enchiladas with Green Sauce Recipe photo by Taste of Home

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

  1. 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.
  2. 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.
  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, until heated through and cheese is melted, 25-30 minutes. If desired, sprinkle with cilantro.

Nutrition 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.

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