Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon (5g) ground cumin
  • 1 teaspoon (5g) chili powder
  • Salt and pepper, to taste
  • 1 cup (150g) fresh spinach, chopped
  • 1 cup (120g) shredded cheese (cheddar or Monterey Jack)
  • 2 cups (480ml) tomato sauce
  • 1 tablespoon (15g) chili powder
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) onion powder
  • 1 teaspoon (5g) dried oregano
  • Salt, to taste
  • 8 corn or flour tortillas
  • 1 ripe avocado
  • ½ cup (120ml) sour cream or Greek yogurt
  • 1 tablespoon (15ml) lime juice
  • Fresh cilantro, chopped (optional)

Instructions:

  1. In a saucepan, combine tomato sauce, chili powder, garlic powder, onion powder, oregano, and salt. Simmer on medium heat for about 10 minutes to develop flavors.
  2. Heat olive oil in a large skillet over medium heat. Sauté onion until translucent. Add garlic and cook until fragrant. Add shrimp, cumin, chili powder, salt, and pepper. Cook until pink, about 3-5 minutes. Stir in spinach and half of the cheese. Remove from heat.
  3. Preheat the oven to 350°F (175°C). Spread a bit of enchilada sauce on the bottom of a baking dish. Place a portion of the shrimp mixture in each tortilla, roll them up, and place seam-side down in the dish.
  4. Pour remaining enchilada sauce over the rolled tortillas and sprinkle with the rest of the cheese. Bake for 20 minutes until the cheese is bubbly and melted.
  5. In a blender, combine avocado, sour cream, lime juice, and a pinch of salt. Blend until creamy.
  6. Garnish enchiladas with creamy avocado sauce and fresh cilantro. Enjoy!