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″) Guerrero Carb Watch Original with Flaxseed low-carb tortillas
• 1 lb 80% lean ground beef
• 1 (28 oz) can El Pato Red Enchilada Sauce, divided
• 1 yellow onion, chopped
• 10 oz fresh baby spinach
• 1 cup sharp cheddar cheese, freshly shredded
• 1 cup pico de gallo
• 2 Tbsp taco seasoning (see my Taco Seasoning recipe)
• 2 Tbsp extra virgin olive oil (EVOO)

Directions

1. Heat a large skillet over medium-high heat on stovetop.
2. Add 2 Tbsp EVOO to skillet and heat.
3. Add chopped 1 yellow onion and sauté for about 3 mins.
4. Add 1 lb ground beef and cook, breaking up as you go, until just fully browned.
5. Drain any excess fat then return to stovetop, turning heat down to medium.
6. Mix in 2 Tbsp Taco seasoning.
7. Drizzle in 1/4 cup of enchilada sauce and stir until well combined.
8. Add 10 oz 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 of the 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 counterspace 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) of enchilada sauce then sprinkle with cheese.
14. Bake for 20 mins, until the cheese is melted.
15. Garnish with pico de gallo.

Nutrition Facts
Serving size: enchilada
Servings: 8
Amount per serving
Calories	308
% Daily Value*
Total Fat 16.1g	21%
Saturated Fat 6.6g	33%
Cholesterol 48mg	16%
Sodium 951mg	41%
Total Carbohydrate 21.1g	8%
Dietary Fiber 7.1g	25%
Total Sugars 1.8g
Protein 16.6g
Vitamin D 2mcg	9%
Calcium 176mg	14%
Iron 3mg	15%
Potassium 373mg	8%
*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.

#LowCarb