TURKEY AND SPINACH ENCHILADAS

TURKEY AND SPINACH ENCHILADAS image

Yield 8

Number Of Ingredients 7

1 lb. ground turkey, beef or vegetarian ground meat
10 oz. frozen chopped spinach
2 tsp. chili powder
1 tsp. ground cumin
1 1/4 cups mild salsa
1 cup shredded Cheddar cheese, divided
8 soft taco size (8-inch) flour or wheat tortillas

Steps:

Spray a 9 x 13-inch rectangular, oven-safe dish with nonstick cooking spray. Preheat the oven to 350 degrees. In a large nonstick skillet, brown the turkey over medium heat. Meanwhile, thaw the spinach in the microwave and squeeze out the excess water. If the turkey is cooked through before the spinach is ready, remove it from the heat until you are ready to add the spinach, so it doesn't get overcooked. Pour off any excess liquid from the turkey and add the spinach, chili powder, cumin, and salsa. Cook the mixture until it is heated through, about 2 minutes. Remove it from the heat and stir in 3/4 cup of the cheese. Divide the turkey mixture among the tortillas, spooning it down the center of each tortilla. Roll the tortillas and transfer them to the casserole dish, seam side down. Sprinkle the remaining cheese on top. Cover the dish with aluminum foil and bake it until the enchiladas are warmed through, about 15 minutes. Remove the foil for the last 5 minutes of cooking. (Meanwhile, prepare the guacamole, if you are making it.) Serve it immediately or cover and freeze it for up to 3 months. Scramble Flavor Booster: Use extra chili powder or use chipotle chili powder or hot Mexican chili powder and spicy salsa to make the enchiladas.