These enchiladas live up to their name, add in some crushed chili flakes for some heat if desired
Make and share this Oven-Baked Turkey-Spinach Enchiladas Extraordinaire recipe from Food.com.
- 1 lb ground turkey
- 1⁄4 cup finely diced onion (optional)
- 3 -4 cloves fresh minced garlic (optional)
- 2 cups picante sauce, divided
- 1 (10 ounce) package frozen spinach, chopped and squeezed dry
- 2 teaspoons ground cumin, divided
- 1⁄2 teaspoon salt, to taste (I use seasoned salt)
- 1⁄2 teaspoon fresh ground black pepper
- 1 (8 ounce) package cream cheese (reduced-fat is okay)
- flour tortilla, warmed
- 1 (14 1/2 ounce) can tomatoes, undrained and diced
- 1 cup shredded cheddar cheese (more if desired, reduced-fat cheese is okay)
- 2 cups shredded lettuce
- 1⁄2 cup black olives
- 1⁄2 cup diced avocado
- 1 cup sour cream (reduced fat is okay is okay)
- Set oven to 350°F.
- Grease a 13x9-inch baking dish.
- In a large skillet, cook the ground turkey with onions and garlic (if using) until no longer pink, breaking into small pieces with a spoon.
- Add in 1 cup of Pincante sauce, spinach, 1-1/2 tsp cumin, salt, and the diced tomatoes. (tomatoes can be slightly drained for a less thinner mixture).
- Cook, and stir for 5 minutes, or until most of the liquid has evaporated.
- Add in the cream cheese, stirring just until melted and combined.
- Spoon about 1/3 cup of filling down the center of each warmed tortilla; roll up, and place seam-side down in a the prepared baking dish.
- In a bowl combine the remaining 1 cup of Picante sauce and the remaining 1/2 tsp cumin, then spoon over the enchiladas.
- Bake in a 350 degree F oven for 20 minutes or until hot.
- Remove from the oven, and sprinkle with grated cheddar cheese, return to the oven, and bake for 5 minutes more, or until the cheese is melted.
- Top with toppings that are listed, or top with your favorite toppings.