Monday, July 13, 2015
There are days when I crave an enchilada oozing with melted cheddar and covered with red sauce. But then there are days (and enchiladas) like this, and they’re just as delicious.
Shrimp Enchiladas with Spinach and Goat Cheese
1 tablespoon olive oil
1 tablespoon minced garlic
1 medium yellow onion, diced
1 teaspoon cumin
1 teaspoon dried oregano
1 7-ounce can diced green chiles
1 pound raw shrimp, peeled and deveined, tails removed, chopped
6 ounces baby spinach, chopped
1 28-ounce can green chile enchilada sauce
3 ounces chevre (soft goat cheese)
12 corn tortillas
2 cups grated Monterey jack cheese
Fresh chopped cilantro, for garnish
Preheat oven to 350 degrees. Heat olive oil in large skillet over medium heat. Add garlic, onions, cumin and oregano and sauté until tender, about 3 or 4 minutes. Add shrimp and chiles and cook until shrimp are pink. Remove from heat and stir in spinach. Use a butter knife or spoon to crumble the chevre over the shrimp mixture.
Warm enchilada sauce in a saucepan over medium heat. Ladle enough enchilada sauce to lightly coat the bottom of a 9-by-13 glass baking dish. To assemble each enchilada, dip a tortilla in sauce until lightly coated, add a scoop of the shrimp mixture to the center of the tortilla, roll the tortilla and place, seam side down, in prepared baking dish. Top with remaining enchilada sauce and grated Monterey jack, cover with foil, and bake for 20-25 minutes, or until cheese has melted. Remove from oven, garnish with cilantro, and serve.
Vegetarian? Swap out the shrimp for a pound of sliced cremini mushrooms!