Beef and Spinach Enchiladas
Ingredients:
2 lbs Finca Emile Ground Round Beef
12 corn tortillas
2 cups fresh baby spinach
15 oz green enchilada sauce **
2 1/2 cups shredded cheese, Mexican blend
1 small yellow onion, chopped
2 cloves minced garlic
1 tsp cumin
1 tsp chili powder
Preparation:
Preheat oven to 350 degrees.
In a large skillet, brown Finca Emile Ground Round Beef with chopped onion. Add and stir in chili powder, minced garlic and cumin. Cook for 3-4 more minutes, then remove from heat.
Blend green enchilada sauce with two cups baby spinach. Pour into a shallow bowl.
Wrap tortillas in a damp paper towel and pop in the microwave for 30 seconds.
Assemble:
Pour 1/4 cup of green sauce into the bottom of a glass baking dish.
Dip each warm tortilla in the green sauce mixture to coat it on both sides. Then fill with ground beef and a sprinkle of cheese. Roll and place into the baking dish.
Pour the rest of the green sauce over the enchiladas. Sprinkle 1 cup of cheese over the top.
Bake at 350 for 20-25 minutes or until cheese is bubbly.
Serve with sour cream, tomatoes, jalapenos, onions and avocados.
Serves 6. Enjoy!
Green Enchilada Sauce (if you’re interested in making your own)
Ingredients:
1 tablespoon olive oil
1 small white onion, diced
1 jalapeno, cored (seeds removed) and diced
4 cloves garlic, peeled and minced
1 cup vegetable stock
16 oz diced green chiles
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Preparation:
Heat oil in a sauté pan over medium-high heat. Add onion and jalapeno and sauté for 5 minutes stirring occasionally, until the onion is softened and translucent. Add garlic and cook for 1-2 more minutes, stirring occasionally, until fragrant.
Transfer the onion mixture to a blender or food processor. Add vegetable stock, green chiles, cumin, salt and pepper. Then puree until completely smooth.
Season with additional salt, pepper and/or cumin to taste. Enjoy!