Let me introduce you to a new spin on your regular enchiladas....Turkey Spinach Enchiladas! These are absolutely delicious, rich, flavorful, and very filling. I always cut the recipe in half for TC and I because I can only eat one or one and a half as a meal. They make yummy leftovers though if you make the whole batch! The other thing I love about these enchiladas is the easy preparation. Unlike your typical shredded chicken enchiladas, you brown some ground turkey and add cream cheese,frozen spinach and salsa to the skillet. So simple! I encourage you to try these the next time you are digging through your recipe box for your go-to enchiladas. You won't regret it and you might just discover a new favorite for your dinner rotation!
This is the filling for the tortillas.
Sorry for the blurry photo here.
Makes 8-10 enchiladas
16 oz. ground turkey
1 - 10 oz. package chopped frozen spinach
1 - 8 oz. package cream cheese
1 package tortilla shells (8-10)
1-2 tsp. ground cumin
1-2 1/2 cups salsa
1-2 cups grated cheddar cheese
Brown the turkey in a large saute pan, breaking it into smaller pieces as it cooks. Cube the cream cheese and mix with turkey. Add the spinach and 1-2 cups salsa. Add cumin. Simmer until most of the liquid evaporates. It should be creamy. Put 1/3 cup of the mixture in the center of each tortilla shell. You will fill about 8-10 tortilla shells. Roll and place seam down in a 9 x13 sprayed with Pam. Sprinkle the top of the enchiladas with the grated cheddar cheese and extra salsa. You can add as much as you desire. Garnish with lettuce, sour cream, olive, whatever you like!
***From the kitchen of my sister, Sarah Ramsey