Photo of Turkey, spinach, and goat cheese enchiladas by WW

Turkey, spinach, and goat cheese enchiladas

5 - 7
PersonalPoints™ per serving
Total Time
46 min
20 min
26 min
Here's a tasty Mexican meal that will easily become a family favorite. Play around with the flavor profile: Try ground chicken breast instead of turkey, baby arugula instead of spinach, crumbled feta instead of goat cheese, and red salsa instead of salsa verde. Serve with a packaged slaw mix tossed with some lime juice, salt, and pepper.


Cooking spray

4 spray(s)

Olive oil

2 tsp

Uncooked 99% fat-free ground turkey breast

1 pound(s)

Garlic clove(s)

2 medium clove(s), minced

Ground cumin

½ tsp

Black pepper

½ tsp

Table salt

¼ tsp

Fresh spinach

9 oz, (1 bag)

Reduced-fat goat cheese

3 oz

Salsa verde

2 cup(s)

Corn tortilla(s)

8 medium

Uncooked scallion(s)

2 medium, thinly sliced


¼ 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 tbsp 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.
  4. Serving size: 2 enchiladas