Spinach and Beef Enchiladas

Bring more color and vitamins to a classic Mexican casserole with the addition of spinach. Your family will never know!

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Servings 8

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( 17 ) Ratings

17 Ratings

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ingredients 11
Prep Time 25 min
Total Time 1 hr 10 min

Ingredients

1: lb lean (at least 80%) ground beef

1: medium onion, chopped (1/2 cup)

1: box (9 oz) Green Giant® frozen spinach

1: can (4.5 oz) Old El Paso® chopped green chiles, undrained

1/2: teaspoon ground cumin

1/2: teaspoon garlic-pepper blend

1/2: cup sour cream

2: cups shredded Colby-Monterey Jack cheese blend (8 oz)

1: can (10 oz) Old El Paso® enchilada sauce

1: package (11.5 oz) Old El Paso® flour tortillas (8 tortillas)

1/2: cup Old El Paso® Thick 'n Chunky salsa

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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.