Spinach and Turkey Enchiladas
Total 1 Hours
- 1 lb (500 g) lean ground turkey
- 1/2 cup (125 mL) chopped onion
- 1 pkg frozen chopped spinach
- 1 can Old El Pasoᵀᴹ Chopped Green Chilies, undrained
- 1/2 tsp (2 mL) ground cumin
- 1/4 tsp (1 mL) garlic powder
- 1/4 tsp (1 mL) pepper
- 1/2 cup (125 mL) fat-free sour cream
- 3/4 cup (175 mL) shredded reduced fat Monterey Jack or Cheddar cheese
- 1 jar Old El Pasoᵀᴹ Taco Sauce
- 1 pkg (8 large) Old El Pasoᵀᴹ Smart Fiestaᵀᴹ made with Whole Grain Tortillas
- 1/2 cup (125 mL) Old El Pasoᵀᴹ Thick N' Chunky Salsa
- Heat oven to 350ºF. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large nonstick skillet, cook turkey and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until turkey is no longer pink.
- Stir in spinach; cook, stirring frequently, until thawed. Stir in green chilies, cumin, garlic-pepper blend, sour cream and 1/4 cup of the cheese.
- Spread about 1 teaspoon taco sauce on each tortilla. Top each with about 1/2 cup turkey mixture. Roll up tortillas; place seam sides down in baking dish. In small bowl, mix remaining taco sauce and the salsa; spoon over enchiladas. Sprinkle with remaining 1/2 cup cheese.
- Spray sheet of foil with nonstick cooking spray; cover baking dish with foil, sprayed side down. Bake 40 to 45 minutes or until thoroughly heated.
- Spinach offers a host of nutrients including vitamins A, C, folic acid and iron to name a few. Iron helps transport oxygen to red blood cells to prevent anemia.
- Ground turkey should be used within 1 or 2 days of purchase, or should be frozen. Ground turkey breast is leaner than ground turkey, and can be used instead, if you like.
- Garlic-pepper blend can be purchased in the spice section of the grocery store. It's a mixture of garlic powder, ground pepper and other seasonings. If not available, use 1/4 teaspoon pepper and 1/4 teaspoon garlic powder instead.