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Shrimp and Spinach Enchiladas Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 lb. fresh shrimp
1 bag corn tortillas
1 bag of fresh spinach
1/2 onion (chopped)
4 cloves of garlic (minced or chopped)
1/4 stick of butter
paprika
cumin
salt
pepper

1 block of Velveeta Cheese
1 bag shredded cheese
1 can Rotel, medium
Directions:
Directions:
Cook the tortillas in vegetable oil on medium heat. Drop in and take out when soft. Do first so they are cool when the shrimp has to go inside. Set aside on a paper towel so they can cool and the oil can drain a little bit.

Clean shrimp. Keep shrimp cold on ice ready to use.

Melt the butter in a nice size pan. Once butter is melted, throw chopped onion and garlic in to let them sweat. Wait 3 - 5 minutes, then add spinach. Add spices (salt pepper, and cumin(couple of pinches) and paprika) to taste. Cover spinach and let it cook down on low heat about 10 minutes. Add shrimp (diced or not as preference). Taste when shrimp is cooked. Cumin is very potent so be careful!!

Now, roll the shrimp mixture in the cooked tortillas and place in 9" x 13" glass cookware next to each other. Make Queso (Velveeta and can of Rotel). Just mix those together and let them melt about 10 minutes (basically until you see the cheese bubbling). Cover with jalapenos and tomatoes, if desired.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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