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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Spinach and Beef Enchiladas Recipe

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This recipe for Spinach and Beef Enchiladas is from The Schell Family Adoption Fundraiser, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb lean ground beef
1 medium onion, chopped (1/2 cup)
1 box (9 oz) frozen spinach
1 can (4.5 oz) chopped green chiles, undrained
1/2 tsp. ground cumin
1/2 tsp. garlic-pepper blend
1/2 cup sour cream
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
1 can (10 oz) enchilada sauce
1 package (11.5 oz) flour tortillas (8 tortillas)
1/2 cup salsa
Directions:
Directions:
Heat oven to 350°F. Spray 13x9-inch 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.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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