Beef and Spinach Enchiladas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Good Ingredients:
1 lb ground beef |
1 medium onion |
19 oz frozen spinach |
14 1/2 oz chopped green chiles, undrained |
1/2 teaspoon ground cumin |
1/4 teaspoon garlic |
1/4 teaspoon pepper |
1/2 cup sour cream |
2 cups shredded colby-monterey jack cheese |
10 oz enchilada sauce |
11 1/2 oz flour tortillas (8 tortillas) |
1/2 cup salsa |
Directions:
1. Heat oven to 350°F. Spray 13x9-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 brown.
2. Stir in spinach; cook, stirring frequently, until thawed. Stir in green chiles, cumin, garlic-pepper blend, sour cream and 1 cup of the cheese.
3. Spread about 1 teaspoon enchilada sauce on each tortilla. Top each with about 1/2 cup beef mixture. Roll up tortillas; place seam sides down in baking dish. In small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas. Sprinkle with remaining 1 cup cheese.
4. Spray sheet of foil with cooking spray; cover baking dish with foil. Bake 40 to 45 minutes or until thoroughly heated.
5. High Altitude (3500-6500 ft): No change.
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