- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 303.6
- Total Fat: 12.9 g
- Cholesterol: 56.4 mg
- Sodium: 808.5 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 6.2 g
- Protein: 20.9 g
Spinach and Turkey EnchiladasSubmitted by: CMYANG
IntroductionAdapted from eatbetteramerica.com. This is the BEST turkey and spinach enchilada recipe that I have found by far. Adapted from eatbetteramerica.com. This is the BEST turkey and spinach enchilada recipe that I have found by far.
1 lb. lean ground turkey
1 medium onion, chopped
1 cup finely chopped mushrooms
1 green bell pepper, finely chopped
1 (10 oz) package frozen chopped spinach
1 can (4.5 oz) chopped green chilies, undrained
1 tsp. ground cumin
1/2 tsp. granulated garlic
1/2 tsp. black pepper
1/2 cup fat free sour cream
1 cup shredded Colby-Monterey Jack cheese blend
1 can (10 oz.) red enchilada sauce
8 whole wheat flour tortillas (soft taco size)
1/2 cup salsa
2. In nonstick skillet, cook turkey, bell pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally. Add mushrooms and cook until turkey is no longer pink.
3. Stir in spinach; cook, stirring frequently, until thawed. Remove from heat and stir in cumin, garlic, pepper, sour cream, and 1/2 cup cheese.
4. Spread about 1 Tbsp. enchilada sauce on each tortilla. Top each with about 3/4 cup turkey mixture. Roll up tortillas; place seam side 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. Bake at 350F for 45 minutes or until thoroughly heated.
Serving Size: Makes 8 enchiladas
Number of Servings: 8
Recipe submitted by SparkPeople user CMYANG.