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

5 Stars 32%

4 Stars 14%

3 Stars

2 Stars

1 Stars

Member Reviews ( 12 )

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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.

EXPERT TIPS

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Expert Tips

Serve these easy enchiladas with colorful toppings, such as chopped tomato, shredded lettuce, chopped green onions and sliced ripe olives.

Don’t care for spinach? Go ahead and use 1 cup of frozen corn or drained and rinsed canned pinto beans instead.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Enchilada

Calories: 400
Calories from Fat: 200),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 11g, 11% Trans Fat 1/2g 1/2% ),
Cholesterol: 70mg; 70%;
Sodium: 860mg; 860%;
Total Carbohydrate: 28g; 28%
(Dietary Fiber 0g 0% Sugars 3g 3% ),
Protein: 21g; 21%

% Daily Value*:

Vitamin A: 45%;
Vitamin C: 6%;
Calcium: 35%;
Iron: 15%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Paris_Annie

report Posted Sep. 13, 2012 12:08 PM

Made this up for our three strapping grandsons and son-in-law and husband and popped it in the oven while us girls enjoyed a shopping spree. Our son-in-law texted me that it was simply delish. Now that is a compliment. I used the Reynold's no stick wrap. Worked great.

harpomt

report Posted Jan. 17, 2012 10:15 AM

This was excellent. Will be a keeper. I added medium can of sliced olives on top of cheese before I baked it which kept cheese off the foil. I also added garlic and a little more salsa than called for and topped with lettuce and tomato when done.

ronnifox

report Posted Jan. 14, 2012 5:06 PM

So easy, so tasty, so pretty and even the grandkids liked it!

llynnllwolfe

report Posted Nov. 16, 2011 5:19 PM

I skipped the spinach - this recipe was for my own pleasure. Otherwise, I followed the recipe. Instead of rolling up the tortillas (hassle), I cut them up one at a time with a pizza cutter, then layered them: tortilla pieces, enchilada sauce, the beef filling, tortilla pieces, enchilada sauce, cheese. Yummy.

melissabaleisis

report Posted May. 16, 2011 5:32 PM

i made this for my family but instead of speading the enchilaada sauce onthe tortilla i mixed it with the meat mixture (i also left out some ingrediants for our own taste) but i always have trouble with the tortillas cracking and braking especially when there is too much mix inside. havnt figured out how to fix that.