Kegel's Produce - Dish of the Game

Spinach and Turkey Enchiladas

1 pound ground turkey
1/2 cup white onion, chopped
1 box frozen spinach, chopped
1 can (4.5 ounces) green chilies, un-drained
1/2 teaspoon ground cumin
1/2 teaspoon garlic pepper blend
1/2 cup sour cream
3/4 cup Colby Monterey jack cheese, shredded
1 can enchilada sauce
8 flour tortillas, 8”
1/2 cup thick n chunky salsa

Directions
Heat the oven to 350 degrees. Spray pan with cooking spray. In non-stick skillet, cook turkey and onion over medium-high heat for 5-7 minutes, stirring occasionally until turkey is no longer pink.

Stir in spinach; cook until thawed. Stir in green chilies, cumin, garlic pepper blend, sour cream, and 1/4 cup of cheese.

Spread 1 teaspoon enchilada sauce on tortilla. Top each tortilla with 1/2 cup turkey mixture. Roll up tortillas; place seam side down in baking dish. In small bowl, mix remaining enchilada sauce and salsa; spoon over enchiladas. Sprinkle with remaining cheese.

Spray sheet of foil with cooking spray, and cover the baking dish with foil. Bake for 40-45 minutes or until heated.

[printable version]

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