Shrimp Enchiladas

Ingredients (11)

• 1/2 cup plus 1 tablespoon olive oil, divided
• 16 corn tortillas (6 inches)
• 2 medium tomatoes, chopped
• 2 medium onions, finely chopped
• 4 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1-1/2 pounds uncooked small shrimp, peeled and deveined
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 2 cups shredded part-skim mozzarella cheese, divided
• 2 cans (10 ounces each) green enchilada sauce
• Chopped fresh cilantro, optional