Shrimp Enchiladas with Green Sauce

Name: Shrimp Enchiladas with Green Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 16 6-inchs corn tortillas (6 inches); 4 garlic cloves, minced; 567 grams cans each) green enchilada sauce; 1 teaspoons ground cumin; 118 milliliters olive oil, divided; 2 mediums onions, finely chopped; 227 grams cups shredded part-skim mozzarella cheese, divided; 8 servings Fresh salsa, optional; 454 grams uncooked small shrimp, peeled and deveined; 567 grams packages each) frozen chopped spinach, thawed and squeezed dry; 2 mediums tomatoes, chopped

The recipe Shrimp Enchiladas with Green Sauce is ready in around 1 hour and is definitely a spectacular gluten free and pescatarian option for lovers of Mexican food. This recipe serves 8. This main course has 435 calories, 26g of protein, and 21g of fat per serving. Head to the store and pick up onions, garlic cloves, part-skim mozzarella cheese, and a few other things to make it today.

Instructions

Preheat oven to 350°. 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).

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Tortilla

Cooking Oil

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Frying Pan

Oven

Drain on paper towels. Cover with foil to keep warm and softened.

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Paper Towels

Aluminum Foil

In a large skillet, heat remaining oil over medium-high heat.

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Cooking Oil

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Frying Pan

Add tomatoes, onions, garlic and cumin; cook and stir 3-4 minutes or until onions are tender.

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Tomato

Garlic

Onion

Cumin

Add shrimp; cook 3-4 minutes or until shrimp turn pink, stirring occasionally. Stir in spinach; heat through.

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Spinach

Shrimp

Place 1/4 cup shrimp mixture off center on each tortilla; top with 1 tablespoon cheese.

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Tortilla

Cheese

Shrimp

Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese.

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Cheese

Sauce

Roll

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Baking Pan

Bake, uncovered, 25-30 minutes or until heated through and cheese is melted.

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Cheese

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Oven

Equipment

Ingredients

Servings:

166-inchs

corn tortillas (6 inches)4

garlic cloves, minced 567grams

cans each) green enchilada sauce 1teaspoons

ground cumin 118milliliters

olive oil, divided 2mediums

onions, finely chopped 227grams

cups shredded part-skim mozzarella cheese, divided 8servings

Fresh salsa, optional 454grams

uncooked small shrimp, peeled and deveined 567grams

packages each) frozen chopped spinach, thawed and squeezed dry 2mediums

tomatoes, chopped

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.

St. Michael-Eppan Anger Pinot Grigio

Depending on the soil and microclimate, Pinot gris varies from a simple everyday wine all the way up to absolute top growths. The warm, sun-exposed vineyards of the Anger sites, with their loamy limestone gravel soils, are a textbook example. The Anger Alto Adige Pinot Grigio has a noble structure, nice balance and fine acidity – making it an absolute pleasure to drink. The strong white goes well with fish and fish soup, guinea fowl breast or veal fillet.