Shrimp & Spinach Enchiladas

Here is one incredibly easy dish to whip up and pretty darn healthy & tasty too!  We had this two weeks in a row haha! I served it with pinto beans and a bunch of roasted veggies (red pepper, zucchini, red onion, & mushrooms).

Shrimp & Spinach Enchiladas
adapted from Rachael Ray magazine!

1/2 pound peeled & deveined shrimp
10 oz spinach
1 can Rotel tomatoes
6-8 corn tortillas
sprinkling of shredded cheese (optional!)

Heat a tiny bit of olive oil in a saute pan.  Sprinkle shrimp with garlic powder and cook 2 minutes per side until pink.  Chop shrimp and set aside.  If using fresh spinach add to pan & cover.  Cook, stirring occasionally, until wilted.  If using frozen, de-thaw and squeeze out excess water.  Combine spinach, shrimp, and half can of Rotel.  Spray 9x13 pan with non-stick spray.  Spoon shrimp mixture into tortillas and place in casserole dish.  Top with remaining Rotel & sprinkle with cheese if desired.  Bake at 350 for 20-30 minutes until cheese is melted and tortillas are crispy on edges.