I’m not sure if my photo looks very appetizing for this recipe but I assure you that these were pretty yummy. I had meant to add in black olives (because I love them) but forgot when I was gathering everything, so I made them without the olives. I really think that black olives would have been wonderful in these enchiladas. As I sit here thinking, I bet that some jalapenos cooked into the sirloin would be good too and give it a little kick. Of course, you could also add a hot salsa which would do the same (my salsa is mild).
A few hours prior to preparing these, I made Fresh Tomato Salsa and Guacamole to serve with them. The salsa went into the recipe. I dipped chips into my guac but my husband smeared it on the top of the enchiladas, either way, they were great.
Sirloin and Spinach Enchiladas
Servings: 6, Calories: 517, Fat 30 g, Sat Fat: 16g, Carbs: 26 g, Fiber: 10 g, Net Carbs, 16 g, Sugar 8g, Protein 39 g, WW PP: 14 pp, WW SP: 17 pts.
- Cooking spray
- 1 lb ground sirloin
- 2 cups fresh salsa, divided
- 6 ounces fresh spinach
- 2 tsp ground cumin, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 8 ounce block cream cheese
- 6 low-carb tortillas
- 4 tomatoes, diced
- 1 cup Cheddar cheese
Preheat oven to 350°F. Spray 13 x 9 baking dish.
Cook ground beef in a large nonstick skillet over medium heat until meat crumbles and is no longer pink; drain. Add 1 cup salsa, spinach, 1½ tsp cumin, salt, pepper and garlic powder. Cook, stirring occasionally, until most of liquid has evaporated and spinach wilts.
Add cream cheese, and stir until blended; remove from heat.
Spoon meat mixture evenly onto tortillas.
Roll up, and place, seam sides down, in a 13- x 9-inch baking dish.
Stir together tomatoes, remaining 1 cup salsa, and ½ tsp cumin; pour over enchiladas. Top with cheese, and bake 30 minutes.
What do you think of this recipe? Post your thoughts at the bottom of the page, I would love to hear from you!
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