Shrimp And Spinach Enchiladas By Jobe
- 2.5-3lb medium to large shrimp,cleaned and deveined.
- 30 pack corn tortillas
- 3 8oz cans tomato sauce
- 3 packages enchilada mix
- 3 cans cream of shrimp condensed soup
- 1/2 cup water
- 1 block of Monterrey jack cheese
- 2 blocks cheddar cheese
- 1 large bag of baby spinach
- optional toppings...shredded lettuce,diced tomatos,diced onion,sour cream,ripe olives,avocados
- salt and pepper shrimp,dust clean shrimp in corn meal and fry till done,draining of all oil.set aside.in a small frying pan dip tortillasone at a time into the hot oil and flip it and remove it before it begins to crisp.place on paper towel to drain.in large saucepan mix soup with water and heat up till warm. take a tortilla,lay it in your deep rectangular bake pan lay a few shrimp and fill it with spinach leaves,fold it up and lay it in the pan with the seam side down.stack the pan one deep as many that'll fit.cover the enchladas with spinach leaves,some soup mix,cheddar cheese, the more cheese the happier, and then the jack cheese last.trhow it in the oven for bout 30 minutes, pull it out and cool for bout 20minutes...let the cheese make love and then top it all of with your favorites....enjoy...it is truley being blessed
shrimp, corn tortillas, tomato sauce, enchilada mix, cream of shrimp, water, cheese, cheddar cheese, baby spinach, tomatos
Taken from www.epicurious.com/recipes/member/views/shrimp-and-spinach-enchiladas-by-jobe-50068739 (may not work)