Spinach and Shrimp Enchiladas

spinach enchiladas 2


I love a good enchilada and this shrimp and spinach filling is super tasty and perfect for warm summer evenings.  If you prefer, you could substitute shredded chicken for the shrimp.  The filling uses nutritious and low-fat Greek yogurt cream cheese which has ½ the fat of regular cream cheese and 4X the protein.  The tomato chile sauce comes together quickly and is almost completely hands off.  The entire dish can be assembled early in the day and baked off right before serving.


1 ½ C                         low sodium chicken stock

2                                  dried pasilla chiles

2                                  dried guajilo chiles

2                                  yellow onions, chopped

1 T                             sugar

2 T                            olive oil

3 cloves                 garlic, minced

1 16 oz can            stewed tomatoes

1 T                              dried oregano

1 T                              red wine vinegar

1 ½ t                        salt


2 T                           olive oil or olive oil pan spray

1 C                            yellow onion, diced

2 cloves                 garlic, minced

1-2                           roasted jalapeno peppers, roasted, seeded and chopped

2 t                            cumin, ground

1 t                            kosher salt

 8 oz bag            cooked baby spinach or 1 lrg bag frozen spinach, excess liquid removed

 8 oz pkg.            Greek yogurt cream cheese

2 C                           cooked shrimp, peeled, deveined and coarsely chopped

1 C                           jack cheese, shredded (optional)

1 T                           lime juice

12                            6” corn tortillas

2 C                           prepared tomato chili sauce

½ C                          queso fresco, crumbled or shredded jack cheese

Pico de gallo & fresh lime for serving


Prepare the tomato chile sauce:  Bring chicken stock to a boil.  Add chiles and let soak for 30 mins.  Meanwhile, sauté onions, sugar and garlic over medium low heat until fragrant and golden brown.  Remove chiles from stock and add to onion mixture along with canned tomatoes, oregano, vinegar and salt. Simmer 5 minutes.  Add reserved chicken stock.  Simmer 12-15 minutes until sauce has thickened.  Puree using an immersion blender or food processor.  Set aside.

Prepare spinach and shrimp enchiladas:  Sauté onion in a large sauté pan over medium-high heat for 2 minutes.  Add garlic and cook for 1 minute. Add cumin and chopped roasted jalapeno peppers (if using).  Sauté until fragrant, taking care not to burn ingredients.  Add cooked spinach and Greek yogurt cream cheese.  Lower heat and cook until cream cheese is melted and ingredients are well combined.  Fold in cooked shrimp.  You may need to thin with a little water or skim milk if mixture is too thick.  Add shredded jack cheese (optional) and lime juice.

Assemble enchiladas:  Heat tortillas in microwave to make them soft and pliable.  Spray tortillas lightly with olive oil pan spray, stack and wrap in paper toweling.  Microwave on high power for 45 seconds.  Working quickly, place 1/3 cup filling in tortilla and roll.  Place filled tortillas in a baking dish sprayed with pan spray and lightly coated with tomato chile sauce.  Top enchiladas with 1 cup remaining sauce and queso fresco.  Bake enchiladas in a 350 degree preheated oven or cover and refrigerate to heat later.

Serves 6