Spinch and Beef Enchiladas

By merrianne

Ingredients

• 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
• 1/2 c. sour cream
• 2 c. shredded co-jack cheese blend
• 1 can (10 oz.) enchilada sauce
• 1 package flour tortillas (8)
• 1/2 c. thick and chunky salsa

Details

Servings 8

Preparation

Step 1

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.