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Prep 25min
Total1hr10min
Servings8
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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
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™ Mild Red Enchilada Sauce
1
package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1/2
cup thick & chunky salsa
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Steps
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.
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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.
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