Turkey-Spinach Enchiladas
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 lb ground turkey
- 1 tablespoon cooking oil
- 2 cups salsa (hot or medium)
- 1 bunch fresh spinach, roughly chopped or (10 ounce) package frozen spinach, thawed
- 2 teaspoons ground cumin
- 1⁄2 teaspoon cayenne pepper (optional)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 8 ounces fat free cream cheese, at room temperature
- 8 (8 inch) flour tortillas
- 1 (15 ounce) can chopped tomatoes
- 1⁄2 cup grated cheddar cheese or 1/2 cup American cheese
- 4 fresh mushrooms, sliced (I like crimini, but buttons are fine) (optional)
directions
- Microwave spinach for 1-2 minutes to steam and reduce volume.
- If using frozen spinach, thaw and squeeze it dry.
- Heat the oil in a skillet and brown the turkey, breaking it up with a wooden spoon as it cooks.
- Add to skillet the mushrooms, 1 cup of the salsa, the spinach, cumin, salt, oregano and cayenne pepper, if desired.
- Cook about 4 minutes, to finish spinach and mushrooms then remove pan from heat and stir in the cream cheese until combined.
- Place 4 tortillas between damp paper towels, place in a microwave oven and heat on high for 45 seconds.
- 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.
- Repeat with the remaining tortillas.
- This should fill the dish.
- Spoon any excess turkey mixture over the top of the tortillas.
- Mix the remaining cup of salsa with the undrained chopped tomatoes.
- Mix and pour over the top of the tortillas.
- Bake in 350F oven and bake for 20 to 25 minutes.
- You can skip this step if you are really hungry, but baking gives the flavors a chance to meld.
- Remove from oven, scatter the cheese over the top, then run under broiler to get really gooey, 3-5 minutes.
- If you like, top each serving with guacamole or fat-free sour cream.
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RECIPE SUBMITTED BY
See-food diet. I see food, I eat food. Well, mostly.
My husband and I are just over 40, and mostly fit, but have health concerns that is moving our menu to more low-sodium and very low-carb. It's been a challenge, but this site has been an great resource.
Not much of independent chef, but love collecting recipes and making own riffs from there.