I know I don’t have to tell you how much we love tex-mex. ;0) These enchiladas were not looking so yummy in the making, but let me just tell ya that they were a HUGE hit. My brother-in-law was skeptical because of the spinach, but as he ate he kept saying, “this is so good!” Yay! Another hit recipe!
Ingredients:
- ½ lb ground beef, cooked, drained
- 1½ c salsa – divided
- ½ pkg frozen chopped spinach, thaw & drain
- 2 t cumin
- ½ t salt
- 4 oz cream cheese, cubed
- 4 – 5 flour tortillas
- 1 c shredded cheddar
In saucepan, heat cooked ground beef, 1 cup of salsa, spinach, cumin, salt, and cream cheese, until melted and heated through.
Spoon ⅓ cup filling down center of each tortilla.
Roll up and place seam down in lightly greased 8×8″ casserole. Spoon ½ c salsa
over enchiladas.
Bake uncovered @ 350°, 25 minutes, or until hot. Add cheese on top; return to oven to melt cheese.
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