Best Turkey And Spinach Enchiladas Recipes

SPINACH, CREAM CHEESE AND TURKEY ENCHILADAS

Steps:

• Cook ground turkey in skillet with chopped onion and garlic over medium heat until no longer pink.
• Add drained spinach and 1 cup of salsa to turkey meat. Cook about 5 minutes until all liquid is absorbed. Remove from heat and add cream cheese. Mix until melted.
• Lay flour tortilla flat and place 1/3 cup meat mix, roll and place in greased 13x9 inch pan with flat side up.
• Bake for 20 minutes at 350ºF. Remove from oven and top with 1 cup salsa mixed with can of diced tomatoes.
• Top with cheese. Return to oven for 5 minutes until cheese is melted.
• Serve with refried beans, Mexican rice, sour cream and guacamole.

TURKEY AND SPINACH ENCHILADAS

Steps:

• Spray a 9 x 13-inch rectangular, oven-safe dish with nonstick cooking spray. Preheat the oven to 350 degrees. In a large nonstick skillet, brown the turkey over medium heat. Meanwhile, thaw the spinach in the microwave and squeeze out the excess water. If the turkey is cooked through before the spinach is ready, remove it from the heat until you are ready to add the spinach, so it doesn't get overcooked. Pour off any excess liquid from the turkey and add the spinach, chili powder, cumin, and salsa. Cook the mixture until it is heated through, about 2 minutes. Remove it from the heat and stir in 3/4 cup of the cheese. Divide the turkey mixture among the tortillas, spooning it down the center of each tortilla. Roll the tortillas and transfer them to the casserole dish, seam side down. Sprinkle the remaining cheese on top. Cover the dish with aluminum foil and bake it until the enchiladas are warmed through, about 15 minutes. Remove the foil for the last 5 minutes of cooking. (Meanwhile, prepare the guacamole, if you are making it.) Serve it immediately or cover and freeze it for up to 3 months. Scramble Flavor Booster: Use extra chili powder or use chipotle chili powder or hot Mexican chili powder and spicy salsa to make the enchiladas.