Spinach and Beef Enchiladas *

1 pound ground beef
1 small onion, chopped
1 box (9 oz) frozen spinach
1 can (4.5 oz) chopped green chiles, undrained
1/2 tsp ground cumin
3/4 tsp cavenders seasoning
1/2 cup sour cream
2 cups shredded cheddar cheese
1 can (10 oz) enchilada sauce
1 package flour tortillas (corn is good too if that's what you prefer)
1/2 cup thick and chunky salsa

Heat oven to 350.  Spray 13x9 dish with nonstick spray.  In a skillet, cook beef and onion, stirring occasionally, until beef is brown.  Stir in spinach; cook, stirring frequently, until thawed.  Stir in green chiles, cumin, cavenders, sour cream and 1 cup of the cheese.  Spread about 1 tsp enchilada sauce on each tortilla.  Top each with about 1/2 cup beef mixture.  Roll up tortillas; place seam sides down in baking dish.  In small bowl, mix remaining enchilada sauce and the sauce; spoon over enchiladas.  Sprinkle with remaining 1 cup cheese.  Spray sheet of foil with cooking spray; cover baking dish with foil.  Bake 40-45 minutes or until thoroughly heated.

Serves 8