SPINACH & BEEF ENCHILADAS
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb. lean ground beef1 medium onion, chopped1 9 oz. box frozen spinach1 can (4.5 oz) green chiles1/2 tsp. cumin1/2 tsp. garlic pepper1/2 cup reduced fat sour cream2 cups (8 oz.) reduced fat Colby-Monterrey Jack cheese 8 Flour Tortillas (8 inch)1/2 cup salsa
1. Heat oven to 350. Spray 13X9 glass baking dish with cooking spray. Cook beef and onion in skillet over medium high heat until beef is brown.
2. Stir in spinach; cook until thawed. Stir in green chiles, cumin, garlic pepper, sour cream and 1 cup of the cheese.
3. Spread one teaspoon enchilada sauce on each tortilla. Top each with about 1/2 cup of beef mixture. Roll up tortillas; place seam side down in baking dish. Mix remaining tortilla sauce with salsa and spoon over enchiladas. Sprinkle with remaining cheese.
4. Spray a sheet of foil with cooking spray; cover baking dish with foil. Bake 40 to 45 minutes or until heated through.
Number of Servings: 8
Recipe submitted by SparkPeople user MARIEBART.
2. Stir in spinach; cook until thawed. Stir in green chiles, cumin, garlic pepper, sour cream and 1 cup of the cheese.
3. Spread one teaspoon enchilada sauce on each tortilla. Top each with about 1/2 cup of beef mixture. Roll up tortillas; place seam side down in baking dish. Mix remaining tortilla sauce with salsa and spoon over enchiladas. Sprinkle with remaining cheese.
4. Spray a sheet of foil with cooking spray; cover baking dish with foil. Bake 40 to 45 minutes or until heated through.
Number of Servings: 8
Recipe submitted by SparkPeople user MARIEBART.
Nutritional Info Amount Per Serving
- Calories: 340.7
- Total Fat: 10.7 g
- Cholesterol: 45.3 mg
- Sodium: 1,271.0 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 3.3 g
- Protein: 25.7 g
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