Spinach Beef Enchiladas Recipes

SPINACH AND BEEF ENCHILADAS

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.

SPINACH ENCHILADAS

Steps:

• Combine first 5 ingredients in container of electric blender and process until smooth. Set aside.
• Try tortillas, one at a time, in hot oil about 5 seconds on each side.
• Drain on paper towells.
• Spoon 1 Tbs. of each cheese on onion on each tortilla, roll up and place in a lightly greased 12 x 8 baking dish.
• Spoon spinach mixture over and sprinkle with remaining cheese.
• Bake uncovered, at 325 for 30 minutes.

SPINACH ENCHILADAS

Steps:

• For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes. , Meanwhile, combine spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese. Spoon 1/2 cup of the sauce into a greased 11x7-in. baking dish. Dip tortillas into the remaining sauce; spoon about 1/4 cup spinach mixture down the center of each tortilla. , Roll up and place, seam side down, in the baking dish. Top with the remaining sauce and cheese. Bake, uncovered, at 350° for 20 minutes or until bubbly.

SPINACH AND BEEF ENCHILADAS

Steps:

• Heat oven to 350. Spray 13x9" glass baking dish with cooking spray.
• In a 12" nonstick skillet, cook beef and onion over Medium-High heat 5-7 minutes, stirring occasionally, until beef is browned; drain.
• Stir in spinach; cook, stirring frequently, until thawed.
• Stir in green chiles, cumin, garlic-pepper, sour cream and 1 cup of the cheese.
• Spread about 1 tsp of enchilada sauce on each tortilla.
• Top with about 1/2 cup beef mixture.
• Roll up tortillas; place seam sides down in a baking dish.
• In a small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas.
• Sprinkle with remaining cup of cheese.
• Spray sheet of foil with cooking spray; cover baking dish with foil.
• Bake 40-45 minutes or until heated through.