Spinach adds a unique, nutritious spin to a classic Mexican casserole.
Spinach and Beef Enchiladas
- Prep Time 25 min
- Total 1 hr 10 min
- Servings 8
- Ingredients 11
Ingredients
- 1 lb lean (at least 80%) ground beef
- 1 medium onion, chopped (1/2 cup)
- 1 box (9 oz) frozen spinach
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic-pepper blend
- 1/2 cup sour cream
- 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
- 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
- 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
- 1/2 cup thick & chunky salsa
Instructions
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Step1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown.
-
Step2Stir in spinach; cook, stirring frequently, until thawed. Stir in green chiles, cumin, garlic-pepper blend, sour cream and 1 cup of the cheese.
-
Step3Spread about 1 teaspoon enchilada sauce on each tortilla. Top each with about 1/2 cup beef mixture. Roll up tortillas; place seam sides down in baking dish. In small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas. Sprinkle with remaining 1 cup cheese.
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Step4Spray sheet of foil with cooking spray; cover baking dish with foil. Bake 40 to 45 minutes or until thoroughly heated.
Nutrition
400
Calories
23g
Total Fat
21g
Protein
28g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Enchilada
- Calories
- 400
- Calories from Fat
- 200
- Total Fat
- 23g
- 35%
- Saturated Fat
- 11g
- 54%
- Trans Fat
- 1/2g
- Cholesterol
- 70mg
- 24%
- Sodium
- 860mg
- 36%
- Potassium
- 230mg
- 7%
- Total Carbohydrate
- 28g
- 9%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 3g
- Protein
- 21g
% Daily Value*:
- Vitamin A
- 45%
- 45%
- Vitamin C
- 6%
- 6%
- Calcium
- 35%
- 35%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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