Turkey and Spinach Enchiladas

Turkey and Spinach Enchiladas

3 reviews, 3.7 star(s). 67% would make again

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10 ounces frozen spinach; thawed and well drained
1 pound cooked turkey meat; finely chopped
3/4 cup sour cream
3/4 teaspoon ground cumin
1.5 cups Monterey jack cheese; shredded
4.5 ounces chopped green chilies; drained
1 cup salsa

Original recipe makes 4 Servings



Heat oven to 350. Spray a 9x13" baking dish with cooking spray. In large bowl, combine spinach, turkey, sour cream, cumin, 1 cup cheese, and 2 tablespoons green chilies. Lay tortillas on flat surface; place 1/2 cup of spinach mixture on each tortilla. Roll tortilla to encase filling; place seam side down in baking dish. Spoon salsa over tortillas; sprinkle with 1/2 cup cheese and remaining chili peppers. Cover with foil; bake 25-30 minutes. Remove foil; place under broiler to brown slightly. Serve with more sour cream and salsa if desired.

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These are the leftovers ... can't wait!

Calories Per Serving: 562 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This was very delicious. I made it casserole style with corn tortillas instead of individually wrapped, used fresh spinach and cooked with the ground turkey, added some cayenne pepper and sliced black olives. The family loved it!
CookingMom916 2y ago

I used corn tortillas which I didn't like at all. The insides were OK, but was not a family favorite. Will not make again unless I use the flour tortillas.
bonedi39 3y ago

This is an incredibly delicious way to use up leftover turkey. I used 9 small corn tortillas and only put 1/3 cup of the filling into each. I also used a casserole that couldn't be put under the broiler, so I baked for 20 minutes with foil and another 10 without. Can't say enough about how tasty this was.
susanjm 3y ago

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