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).”
1hr 10mins

Ingredients Nutrition


  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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