Prep 25 mins
Cook 45 mins
Who can resist a hot, bubbly pan of enchiladas? And these are so easy to make! Buying ground beef in bulk will save you even more money - just remember to divide it into smaller portions before freezing so you can defrost just the amount you need. (From Betty Crocker's "Money Saving Meals" cookbook).
- 1 lb lean ground beef
- 1 medium onion, chopped (1/2 cup)
- 1 (9 ounce) box frozen spinach
- 1 (4 1/2 ounce) canchopped green chilies, undrained
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon garlic pepper seasoning
- 1⁄2 cup sour cream
- 2 cups shredded colby-monterey jack cheese, blend
- 1 (10 ounce) can enchilada sauce
- 8 flour tortillas
- 1⁄2 cup salsa
- 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.