INGREDIENTS
16 corn tortillas
1/2 cup plus 1 TBSP. olive oil, divided
2 medium tomatoes, chopped
2 medium onions, finely chopped
5 garlic cloves, minced
1/2 tsp. ground cumin
1 1/2 lbs. uncooked small shrimp, peeled and deveined
2 pkg. (10 oz. each) frozen chopped spinach, thawed and squeezed dry
2 cups shredded part-skim mozzarella cheese, divided
2 cans (10 oz. each) green enchilada sauce
Fresh salsa, optional
DIRECTIONS
Preheat oven to 350 degrees.
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.
In a large skillet, heat remaining oil to medium-high.
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.
Place 1/4 cup shrimp mixture off-center on each tortilla; top with 1 TBSP. mozzarella cheese.
Roll up and place in a lightly greased baking dish, seam down.
Top with green enchilada sauce and sprinkle with remaining cheese.
Bake uncovered 25-30 minutes until heated through and cheese is melted.
Serves 8.
