This recipe is near and dear to my heart. It was given to me many YEARS ago by a sweet woman named Betty Toppa. It was one of the 1st recipes I made my new husband after we got married. Betty was an amazing cook and I learned so many tips and tricks from her in addition to getting some delicious recipes. Betty has passed on but every time I make this, I think of her and smile.
1lb. ground beef or turkey
2 C picante sauce
(1) 10oz pkg of frozen chopped spinach, thawed and squeezed dry
2 tsp ground cumin
1/2 tsp salt
(1) 8 oz pkg of cream cheese (use low fat, save where you can)
10 flour tortillas, warmed
(1) 14 1/2 oz diced tomatoes, un-drained
2 C shredded cheddar cheese
Preheat oven to 350 F.
Cook meat until browned, breaking into small pieces. Add 1 C picante sauce, spinach, 1 1/2 tsp cumin and salt. Cook and stir 5 min or until most of the liquid has evaporated. Add cream cheese, stirring just until melted. Remove from heat and let cool sightly. Spoon 1/3 C filling into tortilla. Roll up and place in greased 13x9 baking dish. Combine tomatoes, remaining 1 C picante sauce and 1/2 tsp cumin. Mix well. Spoon over enchiladas. Bake at 350 F for 20 min. Sprinkle cheese over enchiladas and return to oven for 2 min or until cheese melts. Serve with additional picante sauce and sour cream if desired.