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Turkey and Spinach Enchiladas Recipe

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This recipe for Turkey and Spinach Enchiladas is from The Hoggan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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.

 

 

 

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