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Shrimp and Spinach Enchilada Recipe

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This recipe for Shrimp and Spinach Enchilada, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Tefft
Added: Wednesday, November 15, 2006


Preheat oven to 350.

1 box of creamed spinach
1/4 cup salsa
1/4 cup frozen corn
1/2 small onion (sliced)
1/2 lbs shrimp
1/2 can green chilies
1 can green enchilada sauce
1/2 cheddar cheese (sharp)
1 pkg tortillas.

Cook spinach. While the spinach is cooking sauté onions for
3 minutes and add shrimp. Cook the shrimp until the grey
turns light pink - but not curled.

In a medium bowl add the spinach, salsa, corn, onions, chilies
and shrimp.

Fill tortillas with 4 tablespoons of mixture and fold up like an

Cover with enchilada sauce and cheese.

Cover with foil. Bake for 20 minutes.

Optional: IF you want crunchy tortilla remove cover and broil
top for 5 minutes.

Number Of Servings:
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Preparation Time:
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