Shrimp Enchiladas with Green Sauce

How was your Thanksgiving?  Pretty quiet around here.  I've been feeling a bit poorly since Sunday and it seemed to come to a head on Thursday.  Luckily, it was just the two of us and I had a very easy crockpot turkey breast recipe and just added a few dishes. 

So are you turkied-out yet?  Talk about quick and easy, not to mention dee-lish, here's a great alternative for the turkey blues!  I just so happened to have everything on hand and this came together in no time.  I served it with some refried black beans and our favorite Spanish rice from Joy of Cooking (see 5-12-13 post).  I cut the recipe in half and make two 8x8 pans, each with about 5 enchiladas.  The second dish went into the freezer (along with the leftover rice and beans) so now I have a complete dinner waiting.

SHRIMP ENCHILADAS with GREEN SAUCE (8 servings)

16 (6") corn tortillas
1/2 cup plus 1 Tbsp EVOO, divided
2 medium tomatoes, chopped
2 medium onions, finely chopped
4 tsp minced garlic
1/2 tsp cumin
1 1/2 lbs uncooked small shrimp (I used 60-72s), peeled and deveined
2 pkg (10 oz each) frozen chopped spinach, thawed and squeezed dry
2 cups (8 oz) shredded part-skim mozzarella cheese, divided
2 cans (10 oz each) green enchilada sauce
Fresh salsa, optional

Preheat oven to 350F.  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).  Drain on paper towels.  Cover with foil.  NOTE:  The tortillas I had were already pliable, so I was able to skip this step.  You can also microwave them for a few seconds in lieu of frying.

In a large skillet, heat remaining oil over medium-high heat.  Add tomatoes, onions, garlic, and cumin; cook and stir 3-4 minutes or until onions are tender.  Add shrimp; cook 3-4 minutes or until shrimp turn pink, stirring occasionally.  Stir in spinach; heat through.

Place 1/4 cup shrimp mixture off-center on each tortilla; top with 1 Tbsp cheese.  Roll up and place in a great 13x9 baking dish, seam side down.  Top with green enchilada sauce; sprinkle with remaining cheese.

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

Recipe Source:  Taste of Home, December 2013, p. 64