Monday, March 16, 2009

Cheesy Beef and Spinach Enchiladas

Sorry this isn't the best picture of this dish. It doesn't do it justice. I didn't get a good picture of it until we had almost eaten most of the pan. It is really good though. Even Savannah liked it, which is saying a lot when it comes to enchiladas.

1 lb. ground beef
2 gloves garlic
1 1/2 cups frozen cut leaf spinach
4 oz cream cheese
1/2 tsp cumin
1 can (4 oz) chopped green chiles
2 cups shredded Monterey Jack cheese (or the colby jack preshredded kind- easier to find)
1 pkg (8 or 10) 8 inch flour tortillas (I try and find a 10 pack because I usually have one that is messed up- breaks- and I like to have a few back ups- then I have an extra tortilla to give Alyssa since I don't think she'd eat these)
1 can (19oz) Old El Paso Red Enchilada sauce (you can use mild or medium depending on you taste. I use mild to make it more kid friendly, but Brady would prefer the medium)

Toppings if desired:
Sour Cream, Salsa, Fresh Cilantro

Cook ground beef and garlic in a skillet until browned. Drain or pat with a paper towel to get off extra grease. Add spinach and cook until it is thawed. Stir in cream cheese, cumin, chiles and 1 1/2 cups cheese and cook until all combined. Spoon about 1/3 cup beef mixture into each tortilla and roll up. Place seam side down in a greased glass baking dish. Pour enchilada sauce over rolled tortillas sprinkle with remaining cheese. Bake at 350 for 20-25 min. I cover them for the first 15 min and remove for the last 5-10 min. Put your favorite topping on. This is great with rice or the Texas Caviar recipe that is under appetizers.

Easy to Freeze:
Make and put in a throw away aluminum pan. Cover with foil and the plastic lid and freeze. Note: Let it cool before you freeze or it will sweat.

1 comment:

Megan said...

So we had this for launch today! YUMMY! And the fact that it had spinach in it that my kids didn't even notice made it even better.

We ate all of it and I am already craving it.