This is one of the meals on my spring menu. A friend brought these Ground Turkey Spinach Enchiladas after I had a baby. They were delicious! So I reworked them to be gluten-free and to be less time-consuming to prepare. As a result, they are more of the flat plate enchilada style rather than the individually rolled enchilada.
Quick & Healthy Ground Turkey Spinach Enchiladas
This recipe is a great way to get your daily serving of veggies. Plus, it’s so easy to make. Ground turkey is a good source of lean protein, while spinach is rich in vitamins and minerals that your body needs. It’s also full of antioxidants and phytonutrients.
This meal allows you to get all your healthy nutrients in one dish, which will leave you feeling full for hours after a meal!
Ground Turkey Spinach EnchiladasPrint Recipe
- 1 1/2 pounds of ground turkey
- 1 pack of frozen spinach, thawed and drained
- 2 cups of salsa
- 1 can of diced tomatoes
- 2 cups of Mexican blend cheese (or any shredded cheese)
- 1 8-ounce block of cream cheese
- ground cumin to taste
- 12 corn tortillas
- In a skillet, brown the turkey with the cumin and add 1 cup of salsa.
- Add the spinach and cream cheese to the browned turkey and mix.
- Now place enough corn tortillas in the bottom of a 9 x 13 baking dish. Layer the cream cheese mixture with tortillas like a lasagna.
- In a bowl, combine the other cup of salsa and the can of diced tomatoes with cumin to taste. Pour this over the top layer of tortillas and sprinkle with cheese.
- Bake in a 350-degree oven for about 20 minutes. The cheese should be bubbly and browning on top.
Best served with Spanish rice. Enjoy!