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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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( 412 Ratings)

412 Ratings

5 Stars 24%

4 Stars 31%

3 Stars 28%

2 Stars 12%

1 Stars

Member Reviews ( 42 )

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Prep Time 25 min
Total Time 1 hr 10 min
Servings 8

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

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1 - 3 of 42 Reviews View All

Posted 12/23/2012 12:25:24 PM REPORT ABUSE G-forces said:

Rating:

Great recipe! Like others, added some heat(dried habenero)-an easy week night recipe!

This reply was: Helpful Inspiring

Posted 10/26/2012 10:17:48 PM REPORT ABUSE Paloh said:

Rating:

This one's a keeper! Easy to make - even on a weeknight. We like our food spicy so I did add some southwestern spices to the filling to kick it up a little bit. I used whole wheat/corn tortillas and they were perfect! This will be a go-to recipe for our family.

This reply was: Helpful Inspiring

Posted 9/18/2012 3:04:40 PM REPORT ABUSE DaddyGrizzly said:

Rating:

This was a spot on recipe -- I agree with some other reviewers that the enchilada sauce needs some help. I chopped up some chipotle peppers (smoked jalapenos) in adobo sauce and added to the enchilada sauce -- kicked it up a notch and thickened the store bought sauce a bit. I also used Taco seasoning mix along with some New Mexico chili powder instead of the Cumin and Garlic/Pepper mix. Turned out to be a home-run!

This reply was: Helpful Inspiring