Tuesday, April 8, 2014

Spinach & Shrimp Enchiladas Verde

For hardcore carnivores like Josh and me it can sometimes be difficult to think up meatless dinners during Lent. Luckily, I do have a go-to Shrimp Enchilada Verde recipe in my back pocket. It is perfect for those days when we are out of new ideas. 
a margarita is a must for the chef

I stumbled upon this recipe after Josh and my trip to the Florida Keys 2 years ago. We stopped at hole in the wall Mexican restaurant after the longest drive EVER and devoured what proved to be the best enchiladas I had ever had. In an effort to recreate them when we returned to DC, I scoured the internet and finally found this recipe via Eat Live Run.
I throw the cheese right into the shrimp filling. It makes assembly much easier. 

I follow the recipe pretty closely, however I do add a giant handful fresh cilantro to the shrimp filling and then when rolling up the enchilada I also add a few spinach leaves. Voila! Delicious enchiladas that are easy to make, delicious to eat, and Lenten approved :)
Hot out of the oven
Nom Nom Nom

Happy Eating!

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