Spinach And Beef Enchiladas - cooking recipe

Ingredients

1 lb lean ground beef
1 medium onion, chopped (1/2 cup)
1 (9 ounce) box frozen spinach
1 (4 1/2 ounce) can chopped green chilies, undrained
1/2 teaspoon ground cumin
1/2 teaspoon garlic pepper seasoning
1/2 cup sour cream
2 cups shredded colby-monterey jack cheese, blend
1 (10 ounce) can enchilada sauce
8 flour tortillas
1/2 cup salsa

Preparation

Heat oven to 350. Spray 13x9\" glass baking dish with cooking spray.
In a 12\" nonstick skillet, cook beef and onion over Medium-High heat 5-7 minutes, stirring occasionally, until beef is browned; drain.
Stir in spinach; cook, stirring frequently, until thawed.
Stir in green chiles, cumin, garlic-pepper, sour cream and 1 cup of the cheese.
Spread about 1 tsp of enchilada sauce on each tortilla.
Top with about 1/2 cup beef mixture.
Roll up tortillas; place seam sides down in a baking dish.
In a small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas.
Sprinkle with remaining cup of cheese.
Spray sheet of foil with cooking spray; cover baking dish with foil.
Bake 40-45 minutes or until heated through.