Turkey, spinach, and goat cheese enchiladas
Uncooked 99% fat-free ground turkey breast
2 medium clove(s), minced
9 oz, (1 bag)
Reduced-fat goat cheese
Calavo Salsa Lisa, Tomatillo & Green Chile, Mild
Mission Artisan Style Corn & whole wheat blend tortillas
8 tortilla(s), (6 inch)
2 medium, thinly sliced
¼ cup(s), fresh
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