Beef & Spinach Enchiladas

This meal was meant as a compromise for my family between how I’m supposed to eat and the carby happiness we might normally expect from southwest fare…

Hubby and I liked, but the kid wasn’t a fan of the overall flavor (he couldn’t ID just what he didn’t love). I continue to make these for just us adults as they are so delicious!

I’ve also tried w/ ground turkey, but prefer the ground beef version I’m sharing here. Planning versions w/ shredded chicken or pork.

Served with black beans and salad.

I’d never made enchiladas before when I first worked w/ this recipe. So… I did a wonky set up of placing the 8 tortillas w/ as little overlap as possible on a cooling rack placed over a sheet pan (to catch any escaping juices). It wasn’t too messy, but this set up didn’t allow me space to use the entire beef mixture, so I had some left over (my boys had for tacos). The next time I made them, I found a much *cleaner* way to fill the tortillas and keep clean while rolling them – the process you’ll see below!

Beef & Spinach Enchiladas Recipe

Ingredients

• 8 (6 1/2″) tortillas
• 1 lb 91% lean ground beef
• 1 (28 oz) can red enchilada sauce, divided
• 148 g chopped yellow onion (about 1 medium)
• 10 oz fresh baby spinach
• 113 g (1 cup) shredded sharp Cheddar cheese
• 240 g (1 cup) pico de gallo
• 30 g (2 Tbsp) Taco Seasoning
• 2 Tbsp extra virgin olive oil

Directions

1. Heat a large skillet over medium-high heat on stovetop.
2. Add 2 Tbsp extra virgin olive oil to skillet and heat.
3. Add 148 g chopped yellow onion and sauté 3 mins.
4. Add 1 lb 91% ground beef and cook, breaking up as you go, until just fully browned.
5. Drain excess fat then return to stovetop, turning heat down to medium.
6. Mix in 30 g (2 Tbsp) Taco Seasoning.
7. Drizzle in 1/4 cup of red enchilada sauce and stir until well combined.
8. Add 10 oz fresh baby spinach, a bit at a time, stirring in until wilted.
9. Preheat oven to 375^◦ F.
10. In a 9″ x 13″ baking dish, add 3/4 cup red enchilada sauce and spread around so that it covers the bottom of the dish.
11. Place parchment paper over countertop and lay out as many of the tortillas as you can fit in the space you’re working with. In my old kitchen, I did mine in batches of 3, but now my *new* kitchen has enough counter space to do all 8 at once.
12. Using a 1/2 cup measuring cup, fill each tortilla with beef mixture then roll them up and place them, seam-side down and touching closely side-by-side, in the baking dish.
13. Drizzle with at least 1/2 cup (we use probably 1 cup) red enchilada sauce.
14. Sprinkle with 1 cup shredded sharp Cheddar cheese.
15. Bake 20 mins, until cheese is melted.
16. Garnish with pico de gallo.

NUTRITION FACTS
Servings	4
Amount Per Serving	2 enchiladas (14.5 oz | 411 g)
Calories	515
		% Daily Value*
Total Fat	28 g	36%
Saturated Fat	9 g	45%
Trans Fat	0.6 g
Monounsaturated Fat	13 g
Polyunsaturated Fat	3.5 g
Cholesterol	85 mg	28%
Sodium	1,320 mg	57%
Total Carbohydrate	34 g	12%
Dietary Fiber	17 g	61%
Total Sugars	5 g
Added Sugars	0 g
Sugar Alcohols	0 g
Protein	36 g
Vitamin D	0.5 mcg	2%
Calcium	320 mg	25%
Iron	5.2 mg	29%
Potassium	1,050 mg	22%
Vitamin A	1,860 mcg RAE	205%
Vitamin C	18 mg	20%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.