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Spinach and Beef Enchiladas
Spinach and Beef Enchiladas
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Prep Time:
25 minutes
Total Time:
1 hour 10 minutes
Elevate a traditional Mexican casserole with nutritious, flavorful spinach.
Ingredients:
  • 1 lb lean (at least 80%) ground beef
  • 1 medium onion, chopped (1/2 cup)
  • 1 box (9 oz) frozen spinach
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 1/2 teaspoon ground cumin
  • 1/2 cup sour cream
  • 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1/2 cup thick & chunky salsa
Instructions:
  • Preheat oven to 350°F and grease a 13x9-inch glass baking dish with cooking spray. In a 12-inch nonstick skillet over medium-high heat, cook beef and onion for 5 to 7 minutes, stirring occasionally, until beef is browned.
  • Add the spinach and cook until thawed, stirring occasionally. Mix in the green chiles, cumin, garlic-pepper blend, sour cream, and 1 cup of cheese.
  • Spread a generous teaspoon of flavorful enchilada sauce on every tortilla. Heap each one with a generous half cup of savory beef mixture. Roll up the tortillas tightly and arrange them in the baking dish with the seams facing down. Combine the rest of the enchilada sauce and salsa in a small bowl, then pour over the enchiladas. Finish by sprinkling a final cup of cheese over the top.
  • Grease a sheet of foil with cooking spray, then use it to completely cover the baking dish. Bake for 40 to 45 minutes or until piping hot.

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