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Per serving
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- 1
Soften the tortillas
Heat oven to 350F. In a skillet, heat 1/2 cup of the olive oil over medium-high heat. Working in batches, fry the corn tortillas just until pliable, about 10 seconds per side. Don't let them crisp up on you. Drain on paper towels and cover with foil so they stay warm and bendy. This little step is what keeps them from cracking when you roll them, so don't skip it.
- 2
Build the filling
In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high. Add the chopped tomatoes, finely chopped onions, minced garlic, and cumin. Cook and stir until the onions turn tender, 3 to 4 minutes. Add the peeled and deveined shrimp and cook, stirring now and then, until they turn pink all the way through, another 3 to 4 minutes. Stir in the thawed spinach that you've squeezed good and dry, and heat through.
- 3
Roll them up
Spoon about 1/4 cup of the shrimp mixture off-center on each tortilla and top with about 1 tablespoon mozzarella. Roll it up and set it seam side down in a greased 13x9-inch baking dish. Line them all up snug, then pour the green enchilada sauce evenly over the top and scatter on the rest of the cheese.
- 4
Bake and finish
Bake uncovered until everything is heated through and the cheese is fully melted and bubbly, 25 to 30 minutes. Shower with chopped fresh cilantro and serve right away.
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Shrimp Enchiladas Verdes
Created by: TacoEveryDay
Ingredients
- 1/2 cup olive oil
- 16 corn tortillas
- 2 tomatoes
- 2 onions
- 4 garlic
- 1/2 tsp ground cumin
- 1 1/2 lb shrimp
- 20 oz frozen spinach
- 2 cup mozzarella cheese
- 20 oz green enchilada sauce
- fresh cilantro
Instructions
- Soften the tortillasHeat oven to 350F. In a skillet, heat 1/2 cup of the olive oil over medium-high heat. Working in batches, fry the corn tortillas just until pliable, about 10 seconds per side. Don't let them crisp up on you. Drain on paper towels and cover with foil so they stay warm and bendy. This little step is what keeps them from cracking when you roll them, so don't skip it.
- Build the fillingIn a large skillet, heat the remaining 1 tablespoon olive oil over medium-high. Add the chopped tomatoes, finely chopped onions, minced garlic, and cumin. Cook and stir until the onions turn tender, 3 to 4 minutes. Add the peeled and deveined shrimp and cook, stirring now and then, until they turn pink all the way through, another 3 to 4 minutes. Stir in the thawed spinach that you've squeezed good and dry, and heat through.
- Roll them upSpoon about 1/4 cup of the shrimp mixture off-center on each tortilla and top with about 1 tablespoon mozzarella. Roll it up and set it seam side down in a greased 13x9-inch baking dish. Line them all up snug, then pour the green enchilada sauce evenly over the top and scatter on the rest of the cheese.
- Bake and finishBake uncovered until everything is heated through and the cheese is fully melted and bubbly, 25 to 30 minutes. Shower with chopped fresh cilantro and serve right away.