- 1 lb ground sirloin
- 2 cups fresh salsa
- 5 cups fresh baby spinach
- 2 tsp ground cumin
- 1/4 tsp salt
- 1 (8 oz.) package cream cheese (1/3 less fat)
- 6 taco-size tortillas (try low carb or wheat)
- 1 (14.5 oz.) can petite diced tomatoes
- 1.5 cups shredded reduce fat four-cheese Mexican blend
Preheat oven to 350. Cook ground beef in a large skillet over medium heat until meat crumbles and is no longer pink. Add 1 cup salsa, spinach, 1.5 tsp cumin, and salt. Stir until spinach wilts. Cook, stirring occasionally, 2-3 minutes or until most of the liquid has evaporated. Add cream cheese and stir until blended. Remove from heat. Spoon meat mixture evenly onto tortillas, roll up, and place seam side down into a 13x9 baking dish coated with cooking spray.
Stir together tomatoes, remaining 1 cup salsa, and remaining 1.5 tsp cumin; pour over enchiladas. Bake 20 minutes. Top with cheese and bake 5 minutes longer or until cheese melts.
Serve 1 enchilada per serving. Makes 6 servings.