Beef And Spinach Enchiladas

I kept seeing this recipe and finally decided to try it. It must have been a hit if B is asking me to make it again!

1 lb lean ground beef
1 medium onion, chopped
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
1 can (10 oz) enchilada sauce
8 flour tortillas (soft taco size)
1/2 cup chunky salsa

Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. In a nonstick 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.


FYI - 11 points PER enchilada.

ENJOY!