Source: Campbell's Recipes

Cheesy Turkey & Spinach Enchiladas
Are you trying to get your family to eat more veggies...then give these cheesy enchiladas a try.  They'll eat their spinach and ask for more!
Rating:
Serves: 6 servings
Prep Time: 25 minutes
Cook Time: 40 minutes

 

 
1 tablespoon vegetable oil
1 pound ground turkey
1 1/2 cups Pace® Picante Sauce
1 1/2 teaspoons ground cumin
1 package (about 10 ounces) frozen chopped spinach, thawed and well drained
1 package (8 ounces) cream cheese, cut into cubes
12 flour tortilla (6-inch), warmed
1 can (14.5 ounces) diced tomato, undrained
1 cup shredded Cheddar cheese (about 4 ounces)




Heat the oil in a 10-inch skillet over medium-high heat. Add the turkey and cook until cooked through, stirring often.
Stir 1 cup picante sauce, cumin and spinach in the skillet and heat to a boil.  Reduce the heat to low.  Cook for 5 minutes.  Add the cream cheese and cook and stir until it's melted.
Spoon about 1/3 cup spinach mixture down the center of each tortilla.  Roll up and place seam-side down in a 3-quart shallow baking dish.
Stir the tomatoes and remaining picante sauce in a small bowl.  Spoon the tomato mixture over the filled enchiladas.  Cover the baking dish.
Bake at 350°F. for 35 minutes or until the enchiladas are hot and bubbling. Uncover the baking dish.  Sprinkle with the Cheddar cheese.

Bake for 5 minutes or until the Cheddar cheese is melted.  Serve with additional picante sauce.

Ingredient Note: To thaw the spinach, microwave on HIGH for 3 minutes, breaking the spinach apart with a fork halfway through heating.


Notes:
Nutritional Values per Serving using Pace Picante Sauce: Calories 578, Total Fat 33g, Saturated Fat 14g, Cholesterol 117mg, Sodium 1276mg, Total Carbohydrate 42g, Dietary Fiber 6g, Protein 29g, Vitamin A 134%DV, Vitamin C 18%DV, Calcium 34%DV, Iron 26%DV

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