(I wish I had some bright, cheery Fiestaware plates to serve these yummy enchiladas on!!)
Sneaking spinach into these yummy enchiladas is a great way to add a little nutritional umph to your supper!
1 lb. lean ground beef
2 garlic cloves, minced
1 1/2 cups frozen spinach
4 oz. cream cheese, cut into cubes
1/2 tsp. cumin
1 (4.5 oz. can) chopped green chiles
8 oz. (2 cups) shredded Monterey jack cheese
8 flour tortillas
1 (8 oz.) can tomato sauce
Heat oven to 350 degrees. Spray 9 x 13 baking dish.
In large skillet, cook ground beef and garlic over medium-high heat until thoroughly cooked. Drain.
Add spinach; cook 3-5 minutes or until spinach is thawed, stirring frequently. Reduce heat to medium; stir in cream cheese, cumin, chiles, and 1 1/2 cups of the cheese until combined.
Spoon about 1/3 cup of beef mixture down center of each tortilla. Roll up; place seam side down in sprayed baking dish.
In medium bowl, combine tomato sauce and salsa; mix well. Spoon over tortillas; sprinkle with remaining 1/2 cup cheese.
Bake at 350 degrees for 20-25 minutes or until thoroughly heated.