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.