Turkey, spinach, and goat cheese enchiladas

Total Time
46 min
20 min
26 min
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 spray

1 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

Calavo Salsa Lisa, Tomatillo & Green Chile, Mild

16 oz

Mission Tortillas, Artisan Style, Corn & Whole Wheat Blend

8 tortilla, (6 inch)

uncooked scallion(s)

2 medium, thinly sliced


¼ cup(s), fresh

fresh lime(s)

½ item(s), cut into wedges


  1. 1 Preheat oven to 350°F. Spray 9 x 13-inch baking dish with nonstick spray.
  2. 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. 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.
  4. Serving size: 2 enchiladas

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