Shrimp Enchiladas with Green Sauce

Shrimp Enchiladas with Green Sauce

This quick entrée is a welcomed switch from the traditional red sauce version.  I make this dish during Lent, but it is equally good with diced cooked chicken. 

6 flour tortillas

1 tablespoon olive oil

1 onion, chopped

2 tomatoes, chopped

3 garlic cloves, minced

1/4 teaspoon cumin

2 cups small shrimp, peeled and deveined or cooked diced chicken

2 cups fresh spinach

8 ounces shredded mozzarella

2 cans green enchilada sauce

Sour cream (optional)

Salsa (optional)

In a large skillet, heat the oil and add the onions, cook until tender.  Add the tomatoes, garlic and cumin and cook and stir for 3 minutes.  Add the shrimp and spinach and cook until the shrimp turn pink and the spinach wilts, about 3 minutes.  Place 1/4 cup of the shrimp mixture on each tortilla, top with a tablespoon mozzarella cheese and roll up. In a 9 X 13 baking dish mist with cooking spray, pour half of one can of the enchilada sauce in the bottom on the dish and place the rolled tortillas on top, seam side down. Top with the remaining enchilada sauce and cheese.  Bake the enchiladas, uncovered, for 20 minutes, or until heated through and the cheese has melted.  Can be served topped with sour cream and salsa.  Serves 4-6