Preheat oven to 425.

Heat a pan on the stove with neutral oil, until hot.

Add ground beef to the pan and break up into medium sized chunks. Cook for 3-4 minutes, until mostly browned and then add taco seasoning, salt and black pepper.

Mix well and break up ground meat into smaller chunks. Continue cooking until beef is cooked throughout, another 1-2 minutes.

Turn heat off and add cooked rice and raw spinach to the pan. Gently stir to combine and cook until spinach is wilted, about 1-2 minutes. To make spinach easier to cook through, gently toss the spinach under the warm beef, and stir often.

Spray a 9x11 or 9x13 baking dish with cooking spray. Cover the bottom with ¼ cup enchilada sauce.

Place a tortilla down on the enchilada sauce, and add one fourth of the ground beef mixture to each flour tortilla, about ½ cup of spinach, rice, and beef filling.

Roll the tortilla over, until the seam is facing down. Push the enchilada toward one side of the baking dish.

Repeat with the remaining 3 tortillas, making sure they are seam side down.

Top with final ¼ cup enchilada sauce and smooth over with a spoon. Add cheese and any chili peppers if desired.

Bake for 15-20 minutes, until top is slightly crispy and enchiladas are completely cooked through.

For a crispier enchilada, broil for an additional 1-3 minutes, until edges are crisped.

Remove from oven and serve immediately. Serve with guacamole, sour cream, queso fresco, or cilantro.