SPINACH & BEEF ENCHILADAS
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of SPINACH & BEEF ENCHILADAS calories by ingredient
Number of Servings: 8
Ingredients
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1 lb. lean ground beef
1 medium onion, chopped
1 9 oz. box frozen spinach
1 can (4.5 oz) green chiles
1/2 tsp. cumin
1/2 tsp. garlic pepper
1/2 cup reduced fat sour cream
2 cups (8 oz.) reduced fat Colby-Monterrey Jack cheese
8 Flour Tortillas (8 inch)
1/2 cup salsa
Directions
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.
Member Ratings For This Recipe
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