Spinch and Beef Enchiladas

Spinch and Beef Enchiladas

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  • Total Time


  • Servings



  • 1 lb. ground beef

  • 1 medium onion, chopped

  • 1 box (9 oz.) frozen spinach

  • 1 can (4.5 oz.) chopped green chiles, undrained

  • 1 t. ground cumin

  • 1 t. garlic-pepper blend

  • ½ c. sour cream

  • 2 c. shredded co-jack cheese blend

  • 1 can (10 oz.) enchilada sauce

  • 1 package flour tortillas (8)

  • ½ c. thick and chunky salsa


Heat oven to 350. Spray 13x9-inch glass baking dish. In large skillet, cook beef and onion over medium-high heat 5-7 minutes, stirring occasionally, until beef is brown. Stir in spinch; cook, stirring frequently, until thawed. Stir in green chiles, cumin, garlic-pepper blend,sour cream and 1 cup of cheese. Spread about 1 t. 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 salsa; spoon over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray; cover baking dish with foil. Bake 40-45 minutes or until heated thoroughly heated.


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