Enchiladas Fantastic

Directions

1. 1
   In a 10 inch skillet, cook beef until it loses its pink color, breaking into small pieces with spoon.
2. 2
   Add 1 cup of the picante sauce, spinach, 1 1/2 tsp. of cumin and the salt.
3. 3
   Cook and stir 5 minutes or until most of the liquid has evaporated.
4. 4
   Add cream cheese, stirring just until melted; remove from heat.
5. 5
   Spoon about 1/3 cup filling down center of each tortilla; roll up and place seam side down in lightly greased 13 x 9 inch baking dish.
6. 6
   Combine tomatoes, remaining 1 cup picante sauce and remaining cumin; mix well.
7. 7
   Spoon over enchiladas.
8. 8
   Bake at 350° 20 minutes or until hot and bubbly.
9. 9
   Sprinkle with Cheddar cheese; return to oven 2 minutes to melt cheese.
10. 10
    Top as desired and serve with additional picante sauce.