Instructions

1. Preheat oven to 350°F. Cook beef in a large nonstick skillet over medium heat 8 minutes or until browned and crumbly; drain and return to skillet.
2. Add 1 cup salsa, spinach, 1½ tsp cumin, and salt. Cook, stirring occasionally, 2 to 3 minutes or until most of liquid has evaporated and spinach wilts.
3. Add cream cheese, and stir until blended; remove from heat.
4. Spoon meat mixture onto center of tortillas. Roll up, and place, seam sides down, in a 13- x 9-inch baking dish coated with cooking spray.
5. Stir together tomatoes, 1 cup salsa, and ½ tsp cumin; pour over enchiladas.
6. Bake 20 minutes. Top with cheese, and bake 5 minutes longer or until cheese melts.