Print Recipe

Beef and Spinach Enchiladas


  • 1 pound lean beef or turkey
  • 2 garlic cloves, minced
  • 1 1/2 cups frozen cut leaf spinach
  • 4 ounces cream cheese
  • 1/2 teaspoon cumin
  • 1 can chopped green chiles
  • 2 cups shredded Monterey jack cheese, divided
  • 8 (8-inch) flour tortillas
  • 1 can tomato sauce
  • 1 cup chunky salsa
  • 2 tablespoons cilantro or chopped green onion


  1. Heat oven to 350 degrees F. Spray a 13 x 9-inch glass baking dish.
  2. In 12-inch skillet cook beef and garlic. Drain if necessary.
  3. Add spinach to skillet, and cook 3-5 minutes. Reduce heat and add cream cheese, cumin, chiles and 1 1/2 cups of cheese. Spoon 1/3 cup mixture down center of each tortilla. Roll up; place seam side down in baking dish.
  4. In medium bowl mix tomato sauce and salsa. Spoon over tortillas; sprinkle with remaining 1/2 cup cheese.
  5. Bake for 20-25 minutes or until thoroughly heated.
  6. Sprinkle with cilantro or green onion.

Makes 8 servings.

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