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.