Turkey, spinach, and goat cheese enchiladas
- Total Time
This recipe uses corn and wheat–blend tortillas. They’re a cross between corn tortillas and flour tortillas and have a unique flavor. If you can’t find them, just use ordinary flour tortillas in this recipe.
cooking spray1 spray(s)
olive oil2 tsp
uncooked 99% fat-free ground turkey breast1 pound(s)
garlic clove(s)2 medium clove(s), minced
ground cumin½ tsp
black pepper½ tsp
table salt¼ tsp
fresh spinach9 oz, (1 bag)
reduced-fat goat cheese3 oz
Calavo Salsa Lisa, Tomatillo & Green Chile, Mild16 oz
Mission Tortillas, Artisan Style, Corn & Whole Wheat Blend8 tortilla, (6 inch)
uncooked scallion(s)2 medium, thinly sliced
cilantro¼ cup(s), fresh
fresh lime(s)½ item(s), cut into wedges
- 1 Preheat oven to 350°F. Spray 9 x 13-inch baking dish with nonstick spray.
- 2 Heat oil in large nonstick skillet over medium heat. Add turkey, garlic, cumin, pepper, and salt and cook, breaking it apart with wooden spoon, until turkey is no longer pink, about 3 minutes. Add spinach in batches and cook, tossing with tongs, just until spinach is wilted, about 3 minutes. Remove from heat and stir in goat cheese.
- 3 Pour half of salsa into prepared baking dish. Working with one tortilla at a time, spoon about 3 tablespoons filling down center of each tortilla. Roll up and place seam side down into baking dish. Pour remaining salsa over enchiladas. Bake until hot, about 20 minutes. Sprinkle with scallions and cilantro and serve with lime wedges.
- Serving size: 2 enchiladas