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 cheese blend (8 oz)
1 can (10 oz) Old El Paso enchilada sauce
1 package (11.5 oz) flour tortillas (8 tortillas)
1/2 cup Thick 'n Chunky salsa
Instructions
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.
Stir in spinach; cook, stirring frequently, until thawed. Stir in green chiles, cumin, garlic-pepper blend, sour cream and 1 cup of the cheese.
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.
Spray sheet of foil with cooking spray; cover baking dish with foil. Bake 40 to 45 minutes or until thoroughly heated.
OTHER-
- 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.
Originally Submitted
4/9/2010
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