Enchiladas with Shrimp Casserole and Green Sauce (Arizona)

A delicious casserole that the kids will love.

½ cup + 1 Tbsp. extra-virgin olive oil, divided
16 (6”) corn tortillas
2 medium tomatoes, chopped
2 medium onions, finely chopped
4 cloves garlic, minced
½ tsp. ground cumin
1½ lbs small shrimp, uncooked, peeled and deveined
2 (10 oz) pkgs frozen chopped spinach, thawed and squeezed dry
2 cups mozzarella cheese, shredded, divided
2 (10 oz) cans green enchilada sauce

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 13x9” baking dish.

In a skillet, heat ½ cup oil over medium-high heat. In batches, fry tortillas 10 seconds on each side or until pliable (do not allow to crisp). Drain on paper towels. Cover with foil to keep warm and softened.

In a large skillet, heat remaining oil over medium-high heat. Add tomatoes, onions, garlic and cumin; cook and stir 3-4 minutes or until onions are tender. Add shrimp; cook 3-4 minutes or until shrimp turn pink, stirring occasionally. Stir in spinach; heat through.

Place ¼ cup shrimp mixture off center on each tortilla; top with 1 Tbsp. cheese. Roll up and place in the prepared baking dish, seam side down. Top with sauce; sprinkle with remaining cheese.

Bake, uncovered, 25-30 minutes or until heated through and cheese is melted.

Makes 8 servings.