more enchiladas!

These enchiladas are not exactly SUPER cheap, or SUPER simple, (but they're not too labor intensive), but as far as enchiladas go, they are fairly healthy. I love Mexican food, but traditional Mexican is so dense- I prefer my homemade versions to authentic restaurant stuff!

Shrimp and Spinach Enchiladas

1. Defrost 1 pkg. jumbo shrimp.

2. Steam 1/2 pkg. frozen spinach.

3. Chop: 2 green onions, 2 tomatoes, cilantro, and shrimps.

4. Combine above ingredients in a bowl, squeeze some lemon juice in, and add shredded cheese. Add less cheese for a healthier version, or more cheese for a richer version.

5. Add some green enchilada sauce to mixture, reserving most for dipping your tortillas.

6. Preheat oven to 350

7. Heat oil in a pan. Get out large baking dish, and fill a bowl with enchilada sauce.

8. Dip whole wheat tortilla in oil for a few seconds, let oil drip off, dip in enchilada sauce, and add a couple scoops of filling. Roll and repeat, to fill the pan with about 8 enchiladas. Top enchiladas with remaining enchilada sauce, and sprinkle with a little cheese or green onions.

9. Bake for 30 minutes.

10. Serve with shredded lettuce or greens and a dallop of sour cream. If you've got them handy, sprinkle a few black beans on top too!