Spinach and Turkey Enchiladas:

Date Added: 6 Jan 2010
Listed in: Main Dish Cuisine

• 1 lb lean ground turkey


• 1 medium onion, chopped (½ cup)


• 1 box (9 oz) frozen chopped spinach


• 1 can (4.5 oz) chopped green chiles, undrained


• ½ teaspoon ground cumin


• ½ teaspoon garlic-pepper blend


• ½ cup fat-free sour cream


• ¾ cup shredded reduced-fat Colby-Monterey Jack cheese blend (3 oz)


• 1 can (10 oz) enchilada sauce


• 8 flour tortillas (8 inch)


• ½ cup Thick 'n Chunky salsa

Preparation Time 25 min | Cooking Time 50 min:
8 servings (serving size is 1 enchilada) | 280 Calories | 19g Protein | 29g Carbohydrates | 10g Fat

Spinach in this recipe is a super source of vitamin A that helps with night vision.

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook turkey and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until turkey is no longer pink.


• Stir in spinach; cook, stirring frequently, until thawed. Stir in green chiles, cumin, garlic-pepper blend, sour cream and ¼ cup of the cheese.


• Spread about 1 teaspoon enchilada sauce on each tortilla. Top each with about ½ cup turkey mixture. Roll up tortillas; place seam sides down in baking dish. In small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas. Sprinkle with remaining ½ cup cheese.


• Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake 40 to 45 minutes or until thoroughly heated.

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