Spinach Enchiladas Recipe

Name: Spinach Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tsp. salt; 2 lb. lean ground beef; 1 large chopped onion; 1 (10 oz.) chopped spinach, thawed; 1 tsp. oregano; 1/2 c. Parmesan cheese; 2 cans tomato soup; 1 (10 oz.) can enchilada sauce; 12 corn tortillas (frozen); 1 can pitted black olives; 2 c. shredded Jack cheese

Servings: persons

1 1/2 tsp. salt
2 lb. lean ground beef
1 large chopped onion
1 (10 oz.) chopped spinach, thawed
1 tsp. oregano
1/2 c. Parmesan cheese
2 cans tomato soup
1 (10 oz.) can enchilada sauce
12 corn tortillas (frozen)
1 can pitted black olives
2 c. shredded Jack cheese

1
Heat salt in frying pan.
2
Cook hamburger; discard drippings. Add onion, spinach and Parmesan cheese.
3
Cover and cook until spinach is hot through.
4
Combine soup and sauce in pot; simmer for 10 minutes.
5
Dip each tortilla in sauce until flexible.
6
Take 1/2 cup meat and 2 olives and roll in tortilla.
7
Place in a 9 x 11-inch pan, seam side down.
8
Cover with remaining sauce.
9
Bake, uncovered, at 350u00b0 for 30 minutes.
10
Add Jack cheese.
11
Bake another 5 minutes.

1501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 tsp. salt, 2 lb. lean ground beef, 1 large chopped onion, 1 (10 oz.) chopped spinach, thawed, and more.

Yes, Spinach Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Enchiladas

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