Shrimp & Spinach Enchiladas

1. Preheat oven to 350 degrees. Grease 9 by 13 baking dish 2. On medium/hi heat all of oil, minus 3 tablespoons, add 1/2 teaspoon of cumin to oil. One by one fry corn tortillas to a light crisp. 5-8 seconds on each side. 3. Place tortillas on paper towel lined plate 4. In a separate large skillet over med- hi heat 3 tablespoons oil, add onions/ garlic and 1 1/2 teaspoon cumin. Cook until onions are soft & tender. Add shrimp, cook until finished. They will be pink once done. 5-7 minutes 5. Add spinach and heat through. Add one can of sauce. 6. Place 1/4 C. of mixture on each tortilla with a tablespoon of cheese 5. Roll each tortilla, place in baking dish seam side down. Pour 1 can of enchilada sauce on top & sprinkle with remaining cheese 6. Bake uncovered 25 minutes or until cheese is melted