SPINACH AND BEEF ENCHILADAS

Spinach and Beef Enchiladas image

Spinach adds a unique, nutritious spin to a classic Mexican casserole.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 8

Number Of Ingredients 11

Ingredients

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 box (9 oz) frozen spinach
1 can (4.5 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™ enchilada sauce
1 package (11.5 oz) Old El Paso™ flour tortillas (8 tortillas)
1/2 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

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.
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.

Nutrition Facts : Calories 400, Carbohydrate 28 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 21 g, SaturatedFat 11 g, ServingSize 1 Enchilada, Sodium 860 mg, Sugar 3 g, TransFat 1/2 g