1 1/2 pounds Large or Medium Shrimp, cleaned and peeled
1 teaspoon salt
1 can (14.5 ounce) crushed tomatoes
1 can (8 ounce) tomato sauce
3 each chipotle peppers in adobo sauce
1 teaspoon sugar
4 tablespoon canola oil
6 cloves garlic, crushed
1 1/4 teaspoons ground cumin
2 1/2 tablespoons fresh lime juice
1/4 cup chopped cilantro plus sprigs for garnish
non-stick cooking spray
12 each white corn tortillas
2 cups shredded queso asadero or Monterey cheese
Boil 6 cups water in a 4-quart pot. Add salt, then shrimp; cook 3 minutes until shrimp just turn pink. Drain, reserving 2 cups of the shrimp water. Cut shrimp into bite-sized pieces.
Heat oven to 425° F.
Blend tomatoes, tomato sauce, chipotles, sugar and 1 cup shrimp water in a blender.
Warm 1 tablespoon oil in a large, deep skillet over Medium-High heat. Saute garlic and cumin 1 minute, stirring constantly to prevent garlic from burning. Add lime juice, tomato mixture and remaining 1 cup shrimp water to skillet. Bring to a boil; reduce heat and simmer 20 minutes. Stir occasionally until reduced and thick. Blend chopped shrimp with 1/2 cup sauce and chopped cilantro.
Coat a 9 x 13-inch Pyrex baking dish with non-stick spray.
Heat 3 tablespoons oil in a small non-stick skillet over Medium-High heat 2 minutes. Dip each side of a tortilla quickly in hot oil to soften and place in baking dish. Place two spoonfuls of shrimp down center of tortilla. Roll and repeat with each tortilla.
Pour sauce over enchiladas. Sprinkle with cheese. Bake 10 minutes until cheese is melted and bubbly. Garnish with cilantro sprigs if desired.