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Spinach Enchiladas Recipe
|Salt||1 1⁄2 Teaspoon|
|Lean ground beef||2 Pound|
|Onion||1 Large, chopped|
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Oregano leaves||1 Teaspoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Canned condensed tomato soup||21 1⁄2 Ounce (2 Cans, 10 3/4 Ounce Each)|
|Enchilada sauce||1 Can (10 oz)|
|Canned pitted ripe olives||6 Ounce, drained (1 Can)|
|Shredded jack cheese||8 Ounce (2 Cups)|
Calories 371 Calories from Fat 145
% Daily Value*
Total Fat 17 g25.5%
Saturated Fat 7.5 g37.5%
Trans Fat 0 g
Cholesterol 64.6 mg
Sodium 796.4 mg33.2%
Total Carbohydrates 30 g10.1%
Dietary Fiber 2.8 g11.2%
Sugars 5.4 g
Protein 25 g49.6%
Vitamin A 60.8% Vitamin C 25.3%
Calcium 26.1% Iron 19.3%
*Based on a 2000 Calorie diet
Discard all but 2 tablespoons drippings.
Add onion, spinach, oregano, pepper, and Parmesan cheese; cover and cook until spinach is hot through.
Meanwhile, combine tomato soup and enchilada sauce in a pan; simmer over low heat, uncovered, for 10 minutes.
Dip each tortilla in sauce until limp, lay on a plate, and spoon about 1/2 cup of meat mixture down center of tortilla.
Top with 3 or 4 olives, roll, and arrange seam side down in a shallow 3-quart baking dish.
Pour remaining sauce evenly over top.
Bake, uncovered, in a 350° oven 30 minutes or until sauce is bubbly.
Sprinkle jack cheese evenly over top; bake 5 minutes more or until cheese is melted.