Enchiladas Fantastic

 
Ingredients

1 pound grass fed ground beef
2 cups fresh salsa, divided
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 teaspoons ground cumin, divided
1/2 teaspoon salt
1 8-ounce package organic cream cheese
12 whole wheat tortillas (7-inch)
1 14.5 ounce can diced tomatoes in juice
1 cup shredded cheddar cheese
optional toppings: shredded lettuce, black olives, diced avocado, sour cream

Directions
In a large skillet, cook ground beef until no longer pink, breaking into small pieces with a spoon. Drain and return to skillet. Add 1 cup of the salsa, the spinach, 1 1/2 teaspoons of the cumin, and salt. Cook and stir 5 minutes or until most of the liquid has evaporated. Add cream cheese, stirring just until melted.
Spoon about 1/3 cup of the filling down the center of each tortilla. Roll up and place seam-side down in a lightly greased 13 x 9-inch baking dish.*

Combine tomatoes and remaining 1 cup of salsa and 1/2 teaspoon cumin. Spoon over enchiladas. Bake at 350 for 20 minutes or until hot. Sprinkle with cheddar. Return to oven for 2 more minutes. Top as desired.

*At this point, I usually line them up on a cookie sheet (making sure they don't touch each other) and place in the freezer. After they're frozen I put them in a zip lock bag. They can then be pulled out individually or all together for cooking. To cook frozen enchiladas, put them directly into the oven from the freezer. The cooking time is basically the same, maybe 5 minutes more for the frozen ones. Because I typically cook one or two a a time, I don't fool with the tomatoes but just top them with salsa after they are cooked. The only real difference is that the shells are crunchy instead of soft.
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