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Turkey Enchiladas Fantastic

Source of Recipe

unknown


List of Ingredients

1 pound ground turkey
2 cups picante sauce
10 ounces frozen chopped spinach thawed, squeezed dry
2 teaspoons cumin, divided
1/2 teaspoon salt
8 ounces cream cheese, cubed
12 flour tortillas (6"), warmed
15 ounces tomatoes, undrained, diced
1 cup shredded cheddar cheese


Recipe

Optional toppings: shredded lettuce, black olives, diced avocado, sour cream In a large skillet, cook turkey until no longer pink, breaking it into small pieces with a spoon. Add 1 cup of the picante sauce, the spinach, 1 1/2 teaspoons of the cumin and salt. Cook and stir 5 minutes or until most of the liquid has evaporated. Add cream cheese, stirring just until melted.

Spoon about 1/3 cup filling down center of each warmed tortilla; roll up and place seam-side down in a lightly greased 13-by-9-inch baking dish. Combine tomatoes and remaining 1 cup picante sauce and remaining 1/2 teaspoon cumin. Spoon over enchiladas. Bake at 400ºF for 20 minutes or until hot. Sprinkle with cheese; return to oven 5 minutes, or until cheese is melted. Top as desired. Serves 6.