Total Time
40mins
Prep 15 mins
Cook 25 mins

This is one of those great versatile recipes that can expand and contract according to budget and what's leftover in the fridge. At different times, I've made this with portabellas, bell peppers, chipotle chillies, sun-dried tomatoes, sweet onions; use whatever's on hand! This is a variation of "Tame Turkey Enchiladas," by John Owen. His column for the Seattle Post-Intelligencer is "The Intermediate Eater." My version uses is lighter, with fat-free cream cheese, and I prefer mushrooms and fresh spinach to his black olives and frozen spinach.

Ingredients Nutrition

Directions

  1. Microwave spinach for 1-2 minutes to steam and reduce volume.
  2. If using frozen spinach, thaw and squeeze it dry.
  3. Heat the oil in a skillet and brown the turkey, breaking it up with a wooden spoon as it cooks.
  4. Add to skillet the mushrooms, 1 cup of the salsa, the spinach, cumin, salt, oregano and cayenne pepper, if desired.
  5. Cook about 4 minutes, to finish spinach and mushrooms then remove pan from heat and stir in the cream cheese until combined.
  6. Place 4 tortillas between damp paper towels, place in a microwave oven and heat on high for 45 seconds.
  7. Spoon 1/4 of the turkey filling down the center of each tortilla, roll up and then place seam side down in a 9-by-13-inch oven dish.
  8. Repeat with the remaining tortillas.
  9. This should fill the dish.
  10. Spoon any excess turkey mixture over the top of the tortillas.
  11. Mix the remaining cup of salsa with the undrained chopped tomatoes.
  12. Mix and pour over the top of the tortillas.
  13. Bake in 350F oven and bake for 20 to 25 minutes.
  14. You can skip this step if you are really hungry, but baking gives the flavors a chance to meld.
  15. Remove from oven, scatter the cheese over the top, then run under broiler to get really gooey, 3-5 minutes.
  16. If you like, top each serving with guacamole or fat-free sour cream.

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