Spinach And Beef Enchiladas Recipes

SPINACH ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
• In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
• Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

SPINACH AND BEEF ENCHILADAS

Steps:

• Heat 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.
• Stir in spinach; cook, stirring frequently, until thawed. Stir in green chiles, cumin, garlic-pepper blend, sour cream and 1 cup of the cheese.
• Spread 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.
• Spray sheet of foil with cooking spray; cover baking dish with foil. Bake 40 to 45 minutes or until thoroughly heated.

SPINACH AND BEEF ENCHILADAS

Steps:

• Heat oven to 350. Spray 13x9" glass baking dish with cooking spray.
• In a 12" nonstick skillet, cook beef and onion over Medium-High heat 5-7 minutes, stirring occasionally, until beef is browned; drain.
• Stir in spinach; cook, stirring frequently, until thawed.
• Stir in green chiles, cumin, garlic-pepper, sour cream and 1 cup of the cheese.
• Spread about 1 tsp of enchilada sauce on each tortilla.
• Top with about 1/2 cup beef mixture.
• Roll up tortillas; place seam sides down in a baking dish.
• In a small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas.
• Sprinkle with remaining cup of cheese.
• Spray sheet of foil with cooking spray; cover baking dish with foil.
• Bake 40-45 minutes or until heated through.

SPINACH & BEEF ENCHILADAS

Steps:

• Heat oven to 350. Spray 13X9 glass baking dish with cooking spray. Cook beef and onion in skillet over medium high heat until beef is brown.
• Stir in spinach; cook until thawed. Stir in green chiles, cumin, garlic pepper, sour cream and 1 cup of the cheese.
• Spread one teaspoon enchilada sauce on each tortilla. Top each with about 1/2 cup of beef mixture. Roll up tortillas; place seam side down in baking dish. Mix remaining tortilla sauce with salsa and spoon over enchiladas. Sprinkle with remaining cheese.
• Spray a sheet of foil with cooking spray; cover baking dish with foil. Bake 40 to 45 minutes or until heated through.

SPINACH ENCHILADAS

Steps:

• Heat oven to 375*.
• Melt margarine in large skillet over medium-high heat.
• Add the green onions; cook and stir 2 minutes or until crisp-tender.
• Add spinach; cook 1 minute or until spinach is warm, stirring occassionally.
• Remove from heat.
• Stir in cottage cheese, sour cream and 1 cup of the Monterey Jack cheese.
• Spoon 1/4 cup filling down center of each tortilla; roll up.
• Place, seam side down, in ungreased 13x9 baking dish.
• Pour enchilada sauce evenly over tortillas.
• Sprinkle with remaining cheese.
• Bake at 375 for 15-20 minutes or until bubbly and thoroughly heated.
• Garnish with green onions.