Spinach and Beef Enchiladas

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“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).”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

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

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