Spinach and Turkey Enchiladas

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

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.