Smothered Shrimp Burritos

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 30 -40 large shrimp, cooked, peeled, & deviened
• 3 cups monterey jack cheese, shredded
• 12 ounces spinach, chopped
• 1 lb mushroom, sliced
• 2 tablespoons garlic, crushed
• 4 spinach tortillas
• 1 (12 ounce) bottle green chili sauce, medium
• 1 large tomato, cubed
• 1 avocado, sliced
• 1/4 cup cilantro, chopped
• iceberg lettuce, chopped
• olive oil
• nonstick cooking spray

Recipe

• 1 defrost spinach and shrimp.
• 2 preheat oven to 400°f.
• 3 saute mushrooms and garlic in 2 tbsp olive oil until tender.
• 4 add shrimp and cook until just heated through. do not overcook as shrimp tends to become rubbery.
• 5 add spinach when you think shrimp is about 1/4 way heated through.
• 6 spinach and mushrooms hold a lot of water, so drain excess liquid in colander, pressing with large spoon to expel.
• 7 let cool.
• 8 in small sauce pan, heat green chili sauce on low, stirring occasionally. when shrimp mixture has cooled enough to handle, add 3/4 of the monterrey jack cheese, and mix with well-washed hands.
• 9 place a portion of mixture into center of spinach wrap and fold up like a burrito.
• 10 spray both sides of wrap with non-stick cooking spray. (it helps to have another person do this for you as your hands will be very messy).
• 11 cook @ 400, uncovered, until bottom browns, about 10-15 minutes, depending on your oven. flip with spatula and repeat.
• 12 remove promptly from oven and place in center of plate. cover with green chili sauce, remaining cheese, avocado slices, tomato, and a generous heaping of chopped lettuce. sprinkle with chopped cilantro.