Shrimp And Spinach Enchiladas By Jobe Recipe

Name: Shrimp And Spinach Enchiladas By Jobe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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 tortillas[one 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

1325

kcal

Calories

Fat

147

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2.5-3lb medium to large shrimp,cleaned and deveined., 30 pack corn tortillas, 3 8oz cans tomato sauce, 3 packages enchilada mix, and more.

Yes, Shrimp And Spinach Enchiladas By Jobe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp And Spinach Enchiladas By Jobe

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