Spinach And Beef Enchiladas

This Betty Crocker recipe sneaks a healthy vegetable into tasty enchiladas. You could make this recipe even healthier by selecting really lean beef.

Spinach And Beef Enchiladas

Ingredients:

1 lb lean (at least 80%) ground beef

1 medium onion, chopped

1 box (9 oz) frozen spinach

1 can (4.5 oz) 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) enchilada sauce

1 package (11.5 oz) flour tortillas (8 tortillas)

1/2 cup thick 'n chunky salsa

Directions:

Heat oven to 350 degrees Fahrenheit. Spray 13x9 inch (3 quart) glass baking dish with cooking spray. In 12 inch non stick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown. Stir in spinach; cook, stirring frequently, until thawed. Stir in green chiles, cumin, garlic pepper blend, sour cream, and 1 cup of the cheese. 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. Spray sheet of foil with cooking spray; cover baking dish with foil. Bake 40 to 45 minutes or until thoroughly heated.