Huffpost Taste

Cheesy Turkey & Spinach Enchiladas

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Cheesy Turkey & Spinach Enchiladas

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total prep
Are you trying to get your family to eat more veggies...then give these cheesy enchiladas a try.  They'll eat their spinach and ask for more!



  • Heat the oil in a 10-inch skillet over medium-high heat. Add the turkey and cook until cooked through, stirring often.
  • Stir 1 cup picante sauce, cumin and spinach in the skillet and heat to a boil.  Reduce the heat to low.  Cook for 5 minutes.  Add the cream cheese and cook and stir until it's melted.
  • Spoon about 1/3 cup spinach mixture down the center of each tortilla.  Roll up and place seam-side down in a 3-quart shallow baking dish.
  • Stir the tomatoes and remaining picante sauce in a small bowl.  Spoon the tomato mixture over the filled enchiladas.  Cover the baking dish.
  • Bake at 350°F. for 35 minutes or until the enchiladas are hot and bubbling. Uncover the baking dish.  Sprinkle with the Cheddar cheese.
  • Bake for 5 minutes or until the Cheddar cheese is melted.  Serve with additional picante sauce.
  • Ingredient Note: To thaw the spinach, microwave on HIGH for 3 minutes, breaking the spinach apart with a fork halfway through heating.