Spinach And Beef Enchiladas

• 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

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

lean ground beef, onion, frozen spinach, green chilies, ground cumin, garlic pepper, sour cream, colbymonterey, enchilada sauce, flour tortillas, salsa

Taken from www.food.com/recipe/spinach-and-beef-enchiladas-490232 (may not work)