Spinach and Beef Enchiladas

Name: Spinach and Beef Enchiladas
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Mexican
Ingredients: 128 grams can Old El Paso® chopped green chiles, undrained; 227 grams cups shredded Colby-Monterey Jack cheese blend; 283 grams can Old El Paso® enchilada sauce; 326 grams package Old El Paso® flour tortillas (8 tortillas); 255 grams box Green Giant® frozen spinach; 1 teaspoons ground cumin; 454 grams lean (at least 80%) ground beef; 118 milliliters medium onion, chopped; 1 teaspoons garlic-pepper blend; 118 milliliters Old El Paso® Thick n Chunky salsa; 118 milliliters sour cream

The recipe Spinach and Beef Enchiladas could satisfy your Mexican craving in roughly 1 hour and 10 minutes. This recipe makes 8 servings with 376 calories, 25g of protein, and 18g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, cream, ground beef, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

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.

Ingredients you will need

Cooking Spray

Onion

Beef

Equipment you will use

Glass Baking Pan

Frying Pan

Oven

Stir in spinach; cook, stirring frequently, until thawed. Stir in green chiles, cumin, garlic-pepper blend, sour cream and 1 cup of the cheese.

Ingredients you will need

Green Chili Pepper

Sour Cream

Spinach

Cheese

Garlic

Pepper

Cumin

Spread about 1 teaspoon enchilada sauce on each tortilla. Top each with about 1/2 cup beef mixture.

Ingredients you will need

Enchilada Sauce

Tortilla

Spread

Beef

Roll up tortillas; place seam sides down in baking dish. In small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas.

Ingredients you will need

Enchilada Sauce

Tortilla

Salsa

Roll

Equipment you will use

Baking Pan

Bowl

Sprinkle with remaining 1 cup cheese.

Ingredients you will need

Cheese

Spray sheet of foil with cooking spray; cover baking dish with foil.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Aluminum Foil

Bake 40 to 45 minutes or until thoroughly heated.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

128grams

can Old El Paso® chopped green chiles, undrained 227grams

cups shredded Colby-Monterey Jack cheese blend 283grams

can Old El Paso® enchilada sauce 326grams

package Old El Paso® flour tortillas (8 tortillas)255grams

box Green Giant® frozen spinach 1teaspoons

ground cumin 454grams

lean (at least 80%) ground beef 118milliliters

medium onion, chopped 1teaspoons

garlic-pepper blend 118milliliters

Old El Paso® Thick 'n Chunky salsa 118milliliters

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Tudor Wines Balo Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 68 dollars.