green enchilada sauce
On a cutting board, chop the tomato and finely dice the onion.
Dice the shrimp into bite-sized pieces.
Fry corn tortillas about 20 - 30 seconds on each side. Drain on paper towels. Cover to keep warm and soft. (If using flour tortillas there is no need to pre-cook them)
In the same skillet, over medium-high heat add the tomatoes, onions, garlic and cumin. Cook and stir for
3 - 4 minutes.
Add the shrimp. Cook about 2 – 4 minutes, stirring occasionally.
Stir in the spinach leaves and cook until wilted.
Place 1/4 cup shrimp mixture off center on each tortilla.
Top each with
1 tablespoon shredded cheese.
Roll up the enchiladas and place in a greased 8x8 baking dish, seam side down.
Top with the green enchilada sauce and sprinkle with the remaining cheese.
Bake, uncovered about 20 minutes until heated through.
If desired, sprinkle with cilantro or parsley for garnish.
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