Recipe courtesy of William David
Italian Enchiladas
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 533
- Total Fat
- 32
- Saturated Fat
- 11
- Carbohydrates
- 36
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 24
- Cholesterol
- 69
- Sodium
- 731
- Total: 32 min
- Prep: 20 min
- Cook: 12 min
Ingredients
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
Directions
- 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.