Salsa Verde Shrimp Enchiladas

Salsa Verde Shrimp Enchiladas

Salsa Verde Shrimp Enchiladas

Ingredients:

• 2 tbsp olive oil, divided

• 1/2 yellow onion, diced

• 1 green pepper, diced

• 1 cup spinach, roughly chopped

• 1 lbs shrimp, patted dry

• 1 cup salsa verde, divided

• 1 cup shredded cheddar, divided 

• 1 tsp cumin

• sat & pepper to taste

• 8 tortillas, I like Siete Foods

Directions:

1. Preheat the oven to 400 degrees F and grease a 9X13 baking dish.

2. In a sauté pan over medium heat, add 1 tbsp olive oil, onion and bell pepper. Sauté for 5-7 minutes until softened and onion is translucent. Fold in spinach towards the end, and stir until wilted. Transfer veggie mixture to a bowl.

3. In the same pan, over medium high heat, add the other tbsp of olive oil. Once hot, add the shrimp. Season with salt and pepper. Flip after about 1 minute and cook on the other side for another minute (don’t overcook because they will continue cooking in the oven!).

4. Once the shrimp have cooled, chop them into small bite sized pieces and transfer to the bowl with the veggies.

5. Add cumin, 1/2 cup salsa verde and 1/2 cup cheese to the bowl and stir to combine. Season with salt and pepper as needed.

6. Fill each tortilla with -1/3 cup of the shrimp mixture. Roll and place seamside down on prepared baking dish.

7. Top enchiladas with any remaining filling, 1/2 cup salsa verde and 1/2 cup cheese.

8. Bake for 20 minutes or until cheese and tortillas are slightly golden. Enjoy!