Recipe courtesy of William David

Italian Enchiladas

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  • Level: Easy
  • Total: 32 min
  • Prep: 20 min
  • Cook: 12 min
  • Yield: 6 servings
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1/4 cup margarine

1 pound ground beef (80/20)

1/4 cup finely sliced onion

2 jalapenos, finely diced

3 cloves garlic, diced

1 tablespoon seasoned salt

1/4 cup fresh spinach, finely sliced

3/4 cup Italian seasoned bread crumbs

1/4 cup grated Parmesan

1/2 cup shredded provel cheese (a mixture of Cheddar, Swiss, and Provolone)

6 (12-inch) flour tortillas (recommended: Cheddar-Jalapeno flavor)

Alfredo or marinara sauce, to serve


  1. Melt the margarine in a large skillet over medium-high heat. Add the ground beef, onion, jalapenos, garlic, and seasoned salt and cook until browned, about 10 minutes. Remove from the heat and let it cool a bit, then mix in the spinach, bread crumbs, and cheeses. While still warm, put a couple of tablespoons of the mixture in each tortilla and roll up (it should be approximately 1-inch in diameter). To serve, cut tortillas in 3-inch sections, reheat in the microwave, and top with Alfredo or marinara sauce.