I know the start to finish time seems daunting, but it’s not hard at all! It was a very simple hour. I had spatula in hand doing battle with the turkey meat in the skillet & was using my second hand to do battle with my busy body 10 month old who loves to eat dog food. If you like Mexican food, go for this recipe. They were amazing! We finished off all of them in much less time than it took me to make them & we were both disappointed that there weren’t leftovers.
Thank you Eat Better America!
Prep Time: 25 min
Start to Finish:1 hr 10 min
makes: 8 enchiladas
1 lb lean ground turkey
1 medium onion, chopped (1/2 cup)
1 box (9 oz) Green Giant® frozen chopped spinach
1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
1/2 teaspoon ground cumin
1/2 teaspoon garlic-pepper blend
1/2 cup fat-free sour cream
3/4 cup shredded reduced-fat Colby-Monterey Jack cheese blend (3 oz)
1 can (10 oz) Old El Paso® enchilada sauce
8 flour tortillas (8 inch)
1/2 cup Old El Paso® Thick ‘n Chunky salsa
1. Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook turkey and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until turkey is no longer pink.
2. Stir in spinach; cook, stirring frequently, until thawed. Stir in green chiles, cumin, garlic-pepper blend, sour cream and 1/4 cup of the cheese.
3. Spread about 1 teaspoon enchilada sauce on each tortilla. Top each with about 1/2 cup turkey mixture. Roll up tortillas; place seam sides down in baking dish. In small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas. Sprinkle with remaining 1/2 cup cheese.
4. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake 40 to 45 minutes or until thoroughly heated.
High Altitude (3500-6500 ft): No change.
Nutritional Information (Keep in mind this info is with Spinach included!)
1 Enchilada: Calories 280 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 45mg; Sodium 800mg; Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 3g); Protein 19g Percent Daily Value*: Vitamin A 60%; Vitamin C 6%; Calcium 20%; Iron 15% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.