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Spinach and Turkey Enchiladas

Spinach and Turkey Enchiladas
Recipe Tip
Iron-Rich Spinach
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.
Storage
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.
Did You Know?
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.
19 ratings - Click to rate
A-OK? Vitamin A that is. Spinach in this recipe is a super source of vitamin A that helps with night vision. From eatbetteramerica.
Prep Time:25 min
Start to Finish:1 hr 10 min
makes:8 enchiladas

1lb lean ground turkey
1medium onion, chopped (1/2 cup)
1box (9 oz) Green Giant® frozen chopped spinach
1can (4.5 oz) Old El Paso® chopped green chiles, undrained
1/2teaspoon ground cumin
1/2teaspoon garlic-pepper blend
1/2cup fat-free sour cream
3/4cup shredded reduced-fat Colby-Monterey Jack cheese blend (3 oz)
1can (10 oz) Old El Paso® enchilada sauce
8flour tortillas (8 inch)
1/2cup Old El Paso® Thick 'n Chunky salsa
1.Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook turkey and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until turkey is no longer pink.
2.Stir in spinach; cook, stirring frequently, until thawed. Stir in green chiles, cumin, garlic-pepper blend, sour cream and 1/4 cup of the cheese.
3.Spread about 1 teaspoon enchilada 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 enchilada sauce and the salsa; spoon over enchiladas. Sprinkle with remaining 1/2 cup cheese.
4.Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake 40 to 45 minutes or until thoroughly heated.
High Altitude (3500-6500 ft): No change.

Nutritional Information
1 Enchilada: Calories 280 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 45mg; Sodium 800mg; Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 3g); Protein 19g % Daily Value*: Vitamin A 60%; Vitamin C 6%; Calcium 20%; Iron 15% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat Carbohydrate Choices: 2 MyPyramid Servings: 1/2 c Dairy, 2 oz-equivalents Meat & Beans, 1/4 c Vegetables 
*% Daily Values are based on a 2,000 calorie diet.
 
12 Reviews

 
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yummy
easy to make and tasty!!!
Posted at 8:36 PM on November 16 2009 by dfoley
 
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Yum!
Absolutely delicious! I used green jalapeno & whole wheat tortillas which added a pretty pop of color & a little extra deliciousness. Also, my grocery store was out of shredded Mont & Colby cheese so I used the cubes which made for great little cheesy pockets throughout my meal.
Posted at 2:33 PM on September 11 2009 by rewind143
 
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Great
This reciped was awesome. My Husband really liked it but would have liked chicken instead of turkey. Either way it is a great recipe. Will definitly make again.
Posted at 4:15 PM on August 25 2009 by katieprettyblue
 
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This is a fun recipe
I have made this many times, it is fun to tweak it. I have used chicken cubed, fresh spinach, and substituted a pouch of enchilada sauce mix instead. It is flavorful, yet not spicey. We have these in my household at least 3 times a month.
Posted at 1:40 PM on July 6 2009 by kgriffis18
 
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I was able to get my husband to eat spinach! I also tried a variety of tortillas (corn, wheat and flour) and all were good.
Posted at 1:40 PM on July 6 2009 by eba Trish
 
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Very Good
Very very very good.
Posted at 2:37 PM on June 29 2009 by MissCissoko
 
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Tastefully Simple
We thought this recipe was better tasting than the "turkey and spinach manicotti" with the same healthy benefits. Easy and full of flavor this recipe will be repeated over and over again in our households. Filling enough to send the husband to bed happy this is a healthy -feel good meal.
Posted at 1:13 PM on June 25 2009 by JMBowles
 
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DELICIOUS!!
I made these last night and I was impressed how well they stayed together so the presentation was beautiful and they were so delicious!! I WILL make this again!
Posted at 11:55 AM on June 22 2009 by jenedco
 
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Pretty Good
I was impressed that these came out pretty good, I wasn't so sure when I was making the filling. The only advice I can really give is to make sure to look at the can of enchilada sauce if you have kids...I didn't and purchased medium heat so the dish ended up too spicy for the kids but just right for the adults...will make again for adults but will make a different version for the kids.
Posted at 3:23 PM on May 5 2009 by wnaraisehealthykids
 
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I made these for a family dinner. Five adults found the dish to be much too spicy but otherwise a good combo of spinich and turky. Also, I sub'd whole grain wraps for regular flour tortillas - wonderful texture and paired with the filling well. If I make them again I would leave the salsa out of the enchilada sauce and cut down a bit on the cumin.
Posted at 9:34 AM on March 26 2009 by
 
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Perfect
I wouldn't have thought of either turkey or spinach in an enchilada--let alone both, but it was so very very tasty. The cumin ads an almost wood-smoke flavor. Everyone loved these!
Posted at 1:15 PM on March 24 2009 by queen_merla
 
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Good
I made this last night and it was great. Since I don't eat meat I followed the directions, but eliminated the meat part.
Posted at 2:52 PM on March 16 2009 by