Spinach And Beef Enchiladas Recipes

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:

• 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.

CREAMY SPINACH ENCHILADAS RECIPE

Steps:

• Heat oven to 375 degrees.
• In a large bowl mix together green onions, spinach, cottage cheese, ricotta cheese, 1/2 cup Mozzarella cheese, mushrooms, and garlic salt.
• Spoon 1/4 cup filling down center of each tortilla; roll up. Place, seam side down, in an un-greased 9x13-inch glass baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with 1 cup of remaining cheese.
• Bake at 375° F. for 20 minutes or until bubbly and heated through. Sprinkle with sliced green onions.

SPINACH ENCHILADAS

Steps:

• For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes. , Meanwhile, combine spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese. Spoon 1/2 cup of the sauce into a greased 11x7-in. baking dish. Dip tortillas into the remaining sauce; spoon about 1/4 cup spinach mixture down the center of each tortilla. , Roll up and place, seam side down, in the baking dish. Top with the remaining sauce and cheese. Bake, uncovered, at 350° for 20 minutes or until bubbly.

CREAMY SPINACH ENCHILADAS

Steps:

• Heat oven to 375°F. Melt margarine in large skillet over medium-high heat. Add 1/2 cup onions; cook and stir 2 minutes or until crisp-tender. Add spinach; cook 1 minute or until spinach is thoroughly heated, stirring occasionally. Remove from heat. Stir in cottage cheese, sour cream and 1 cup of the cheese.
• Spoon 1/4 cup filling down center of each tortilla; roll up. Place, seam side down, in ungreased 13x9-inch (3-quart) glass baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with remaining cheese.
• Bake at 375°F. for 15 to 20 minutes or until bubbly and thoroughly heated. Sprinkle with sliced green onions.

CHEESY SPINACH ENCHILADAS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix together ground round, spinach, 3/4 cup (175 mL) of the cheese, freekeh and green onion.
• Spread 1/2 cup (125 mL) of the picante sauce in the bottom of a lightly greased 13 x 9-inch (33 x 23 cm) baking pan.
• Fill each tortilla with 3/4 cup (175 mL) of the filling mixture. Roll up snugly, tucking in ends a bit. Place seam side down in pan. Fill rest of tortillas and place in pan.
• Spread remaining picante sauce over the top of the tortillas. Sprinkle with remaining 1 cup (250 mL) cheese.
• Bake in the preheated oven with rack in the middle, for 18 to 20 minutes.