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Turkey-spinach Enchildas Recipe

July 10th, 2013 by alice  Tags: , , | Print This Post Print This Post


  1. 1lbground turkey
  2. 1tablespooncooking oil
  3. 2cupssalsa(hot or medium)
  4. 1bunchfresh spinach, roughly chopped or1 (10ounce)packagefrozen spinach, thawed
  5. 2teaspoonsground cumin
  6. 1/2teaspooncayenne pepper (optional)
  7. 1teaspoondried oregano
  8. 1teaspoonsalt
  9. 8ouncesfat-free cream cheese, at room temperature
  10. 88-inch flour tortillas
  11. 1 (15 ounce)canchopped tomatoes
  12. 1/2cup gratedcheddar cheeseor American cheese
  13. 4fresh mushrooms, sliced(I like crimini, but buttons are fine)(optional)


  1. Microwave spinach for 1-2 minutes to steam and reduce volume.
  2. If using frozen spinach, thaw and squeeze it dry.
  3. Heat the oil in a skillet and brown the turkey, breaking it up with a wooden spoon as it cooks.
  4. Add to skillet the mushrooms, 1 cup of the salsa, the spinach, cumin, salt, oregano and cayenne pepper, if desired.
  5. Cook about 4 minutes, to finish spinach and mushrooms then remove pan from heat and stir in the cream cheese until combined.
  6. Place 4 tortillas between damp paper towels, place in a microwave oven and heat on high for 45 seconds.
  7. Spoon 1/4 of the turkey filling down the center of each tortilla, roll up and then place seam side down in a 9-by-13-inch oven dish.
  8. Repeat with the remaining tortillas.
  9. This should fill the dish.
  10. Spoon any excess turkey mixture over the top of the tortillas.
  11. Mix the remaining cup of salsa with the undrained chopped tomatoes.
  12. Mix and pour over the top of the tortillas.
  13. Bake in 350-degree oven and bake for 20 to 25 minutes.
  14. You can skip this step if you are really hungry, but baking gives the flavors a chance to meld.
  15. Remove from oven, scatter the cheese over the top, then run under broiler to get really gooey, 3-5 minutes.
  16. If you like, top each serving with guacamole or fat-free sour cream.

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