Ground Turkey Spinach Enchiladas (Easy Layered Casserole)
This Ground Turkey Spinach Enchiladas is a healthy and delicious recipe that is sure to please a crowd. With only a few kitchen tools to wash, this is the perfect meal for those busy nights.
Equipment
12-inch non-stick skillet
9x13 inch (33x23cm) baking dish
Mixing bowl (medium)
Wooden spoon or silicone spatula
Instant-read thermometer
Aluminium foil
Ingredients
1 ⅓ pounds ground turkey - 600g, minced turkey
10 oz spinach - (frozen) ; 280g package, thawed and squeezed dry
2 cups salsa - 480ml, medium heat recommended, divided- 14.5 oz canned diced tomatoes - 411g can, undrained
- 2 cups Mexican blend cheese - shredded ; 8 oz / 225g
8 oz cream cheese - 225g, cut into cubes for easier melting
2 teaspoons cumin - ground ; divided
12 medium corn tortillas- 1 teaspoon cooking spray or oil - for greasing the baking dish
Instructions
- Heat a 12-inch non-stick skillet over medium-high heat. Add the ground turkey and 1 teaspoon of ground cumin, breaking the meat into small pieces with a wooden spoon. Cook for 6-8 minutes until the turkey is fully browned with no pink remaining (165°F / 74°C internal temperature). Stir in 1 cup of salsa and cook for 1 minute until combined.1 1/3 pounds ground turkey, 2 teaspoons cumin, 2 cups salsa
- Reduce heat to medium-low. Add the squeezed spinach and cream cheese cubes to the skillet. Stir continuously for 2-3 minutes until the cream cheese is fully melted and the filling is evenly combined. Remove from heat.10 oz spinach, 8 oz cream cheese
- Preheat the oven to 350°F / 175°C (180°C fan-forced). Lightly grease a 9x13 inch (33x23cm) baking dish. Arrange 4 corn tortillas across the bottom, overlapping slightly to cover the base. Spread half the turkey-spinach filling over the tortillas. Add another layer of 4 tortillas and spread the remaining filling on top. Finish with a final layer of 4 tortillas.12 medium corn tortillas, 1 teaspoon cooking spray or oil
- In a medium bowl, stir together the remaining 1 cup of salsa, the can of diced tomatoes, and the remaining 1 teaspoon of ground cumin (adjust to taste). Pour this sauce evenly over the top layer of tortillas. Sprinkle the shredded cheese over the entire surface.2 cups salsa, 14.5 oz canned diced tomatoes, 2 teaspoons cumin, 2 cups Mexican blend cheese
- Bake uncovered at 350°F / 175°C (180°C fan-forced) for 20-25 minutes until the cheese is melted, bubbly, and lightly golden on top. Let the casserole rest for 5 minutes before cutting — this allows the layers to set and makes slicing much cleaner.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave at 50% power for 2-3 minutes or in a 325°F / 165°C oven, covered, for 15 minutes.
Freezer-friendly: Wrap the assembled unbaked casserole tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge and add 10-15 minutes to the bake time.
Make-ahead: Assemble completely, cover with foil, and refrigerate up to 24 hours before baking. Add 10 minutes to the bake time when starting from cold.
Pro tip: Squeeze every bit of water from the thawed spinach using a clean tea towel — excess moisture is the number one cause of soggy enchilada layers.
Substitution: Swap cream cheese for a block of Neufchâtel cheese for a lighter filling with nearly identical melting behaviour.
Nutrition
Serving: 1servingCalories: 552kcalCarbohydrates: 37gProtein: 41gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 129mgSodium: 1123mgPotassium: 1004mgFiber: 7gSugar: 8gVitamin A: 6825IUVitamin C: 11mgCalcium: 440mgIron: 4mg
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