Spinach and Cheese Enchiladas with Chili Sauce

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 296.5
  • Total Fat: 9.3 g
  • Cholesterol: 47.6 mg
  • Sodium: 766.1 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 5.2 g
  • Protein: 24.5 g

View full nutritional breakdown of Spinach and Cheese Enchiladas with Chili Sauce calories by ingredient
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Number of Servings: 12


    24 - Corn Tortillas
    2 cups - Sargento 2% Milk Reduced Fat 4 Cheese Mexican
    1 c up - Kraft Free Shredded Cheddar Cheese,
    1 cup - Kraft 2% Sharp Cheddar Cheese,
    4 - Jalapeno Peppers
    1/2 - large onion
    1 pkg. (19.2 oz) Honeysuckle White Ground White Turkey 97% fat free,
    2 10 oz cans - Mexican Rotel
    1 8oz can - Tomato Sauce
    1 pkg. - McCormick Hot Chili Seasoning
    5 cups - Spinach, fresh,
    3 geen onions
    Chili powder to taste
    Fajita seasoning to taste
    Seasoning salt to taste


Chili Sauce:

Brown ground turkey in skillet on stovetop. When done, drain and rinse.
Return to pan.
Add Rotel, tomato sauce, and seasoning pack.
Chop 2 jalapenos and add.
Add additional chili powder and seasoning salt if desired.
Allow to simmer on the stove while you combine ingredients for enchiladas.


Combine 1/2 onion chopped with the cheeses and one chopped jalapeno pepper.
In food processor chop the spinach - add to cheese mixture.

To combine:

Place a small amount of chili sauce in bottom of caserole dish.
Place 2 TBS of cheese mixture on each tortilla.
Roll the tortilla and place seam side down in dish.
Continure until all are used.
Top with remaining chile sauce, 3 chopped green onions and one sliced jalapeno.

Cook covered in foil for 20 minutes. Remove foil and cook an additional 10 minutes.

Serve with fresh salsa and light tortilla chips.

Serving size is 2 enchiladas.

Number of Servings: 12

Recipe submitted by SparkPeople user FAT_BEGONE.

TAGS:  Poultry |

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