Enchiladas Fantastic

• 1 lb. ground beef or turkey
• 2 c. picante sauce
• 1 pkg. frozen chopped spinach, thawed and squeezed dry
• 2 tsp. ground cumin
• 1/2 tsp. salt
• 1 pkg. (8 oz.) cream cheese, cubed
• 12 flour tortillas (7 inch), warmed
• 1 can (14 oz.) diced tomatoes in juice
• 1 c. (4 oz.) Cheddar cheese, shredded
• optional toppings: lettuce, olive slices, avocado slices, sour cream

1. In a 10 inch skillet, cook beef until it loses its pink color, breaking into small pieces with spoon.
2. Add 1 cup of the picante sauce, spinach, 1 1/2 tsp. of cumin and the salt.
3. Cook and stir 5 minutes or until most of the liquid has evaporated.
4. Add cream cheese, stirring just until melted; remove from heat.
5. Spoon about 1/3 cup filling down center of each tortilla; roll up and place seam side down in lightly greased 13 x 9 inch baking dish.
6. Combine tomatoes, remaining 1 cup picante sauce and remaining cumin; mix well.
7. Spoon over enchiladas.
8. Bake at 350u0b0 20 minutes or until hot and bubbly.
9. Sprinkle with Cheddar cheese; return to oven 2 minutes to melt cheese.
10. Top as desired and serve with additional picante sauce.

ground beef, picante sauce, spinach, ground cumin, salt, cream cheese, flour tortillas, tomatoes, cheddar cheese, avocado

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21907 (may not work)