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Nutritional Info
  • 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

View full nutritional breakdown of Spinach and Turkey Enchiladas calories by ingredient
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Spinach and Turkey Enchiladas

Submitted by: CMYANG

Introduction

Adapted 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.
Number of Servings: 8

Ingredients

    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

Directions

1. Preheat oven to 350F. Spray 13 x 9 glass baking dish with cooking spray.

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.






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