Spinach And Beef Enchiladas
Ingredients
- 1 lb lean at least 80% ground beef
- 1 medium onion chopped (½ cup)
- 1 box 9 oz frozen spinach
- 1 can 4.5 oz chopped green chiles, undrained
- ½ teaspoon ground cumin
- ½ teaspoon garlic-pepper blend
- ½ cup sour cream
- 2 cups shredded Colby–Monterey Jack cheese blend 8 oz
- 1 can enchilada sauce
- 1 package 11.5 oz flour tortillas (8 tortillas)
- ½ cup chunky-style salsa
Instructions
- Heat oven to 350°F.
- Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is browned.
- Stir in spinach; cook, stirring frequently, until thawed.
- Stir in green chiles, cumin, garlic-pepper blend, sour cream and 1 cup of the cheese.
- Spread about 1 teaspoon enchilada sauce on each tortilla.
- Top each with about ½ cup beef mixture.
- Roll up tortillas; place seam side down in baking dish.
- In small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas.
- Sprinkle with remaining 1 cup cheese.
- Spray sheet of foil with cooking spray; cover baking dish with foil.
- Bake 40 to 45 minutes or until thoroughly heated.
Notes & Wine Advice
Time-saver
Who can resist a hot, bubbly pan of enchiladas? And these are so easy to make! Buying ground beef in bulk can save you money — just remember to divide it into smaller portions before freezing so you can defrost just the amount you needNutrition values
Calories: 400 kcal