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Spinach Enchiladas

Mexican.Chef's picture
Ingredients
  Salt 1 1⁄2 Teaspoon
  Lean ground beef 2 Pound
  Onion 1 Large, chopped
  Frozen chopped spinach 10 Ounce, thawed (1 Package)
  Oregano leaves 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Canned condensed tomato soup 21 1⁄2 Ounce (2 Cans, 10 3/4 Ounce Each)
  Enchilada sauce 1 Can (10 oz)
  Corn tortillas 12
  Canned pitted ripe olives 6 Ounce, drained (1 Can)
  Shredded jack cheese 8 Ounce (2 Cups)
Directions

Heat salt in a wide frying pan over medium heat; add beef and cook until crumbly.
Discard all but 2 tablespoons drippings.
Add onion, spinach, oregano, pepper, and Parmesan cheese; cover and cook until spinach is hot through.
Meanwhile, combine tomato soup and enchilada sauce in a pan; simmer over low heat, uncovered, for 10 minutes.
Dip each tortilla in sauce until limp, lay on a plate, and spoon about 1/2 cup of meat mixture down center of tortilla.
Top with 3 or 4 olives, roll, and arrange seam side down in a shallow 3-quart baking dish.
Pour remaining sauce evenly over top.
Bake, uncovered, in a 350° oven 30 minutes or until sauce is bubbly.
Sprinkle jack cheese evenly over top; bake 5 minutes more or until cheese is melted.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Servings: 
12

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