Best Spinach Turkey Enchiladas Recipes

OVEN-BAKED TURKEY-SPINACH ENCHILADAS EXTRAORDINAIRE

Steps:

• Set oven to 350°F.
• Grease a 13x9-inch baking dish.
• In a large skillet, cook the ground turkey with onions and garlic (if using) until no longer pink, breaking into small pieces with a spoon.
• Add in 1 cup of Pincante sauce, spinach, 1-1/2 tsp cumin, salt, and the diced tomatoes. (tomatoes can be slightly drained for a less thinner mixture).
• Cook, and stir for 5 minutes, or until most of the liquid has evaporated.
• Add in the cream cheese, stirring just until melted and combined.
• Spoon about 1/3 cup of filling down the center of each warmed tortilla; roll up, and place seam-side down in a the prepared baking dish.
• In a bowl combine the remaining 1 cup of Picante sauce and the remaining 1/2 tsp cumin, then spoon over the enchiladas.
• Bake in a 350 degree F oven for 20 minutes or until hot.
• Remove from the oven, and sprinkle with grated cheddar cheese, return to the oven, and bake for 5 minutes more, or until the cheese is melted.
• Top with toppings that are listed, or top with your favorite toppings.

SPINACH, CREAM CHEESE AND TURKEY ENCHILADAS

Steps:

• Cook ground turkey in skillet with chopped onion and garlic over medium heat until no longer pink.
• Add drained spinach and 1 cup of salsa to turkey meat. Cook about 5 minutes until all liquid is absorbed. Remove from heat and add cream cheese. Mix until melted.
• Lay flour tortilla flat and place 1/3 cup meat mix, roll and place in greased 13x9 inch pan with flat side up.
• Bake for 20 minutes at 350ºF. Remove from oven and top with 1 cup salsa mixed with can of diced tomatoes.
• Top with cheese. Return to oven for 5 minutes until cheese is melted.
• Serve with refried beans, Mexican rice, sour cream and guacamole.

SPINACH TURKEY ENCHILADAS

Steps:

• 1. Heat oven to 350. Spray 13 x 9 baking dish with cooking spray. Saute turkey and onion over medium-high heat 5-7 minutes. 2. Stir in spinach and stir until thawed. Stir in green chiles, cumin, garlic-pepper, sour cream, and 1/4 cup of cheese. 3. Spread about 1 teaspoon enchilada sauce on each tortilla. Top with 1/2 cup turkey mixture. Roll up; place seam side down in baking dish. In small bowl, mix remaining enchilada sauce and tomato. spoon over enchiladas. Sprinkle with remaining cheese. 4. Cover pan with foil and bake 40-45 minutes until thoroughly heated.

TURKEY AND SPINACH ENCHILADAS

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.