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Ingredients
- 2 1/4 in spinach; cook, stirring frequently, until thawed. Stir in green chiles, cumin, garlic-pepper blend, sour cream and 1/4 cup of the cheese.
- 4 40 to 45 foil with cooking spray; cover baking dish with foil, sprayed side down. Bake 40 to 45 minutes or until thoroughly heated.
Preparation
Step 1
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teaspoon garlic-pepper blend
cup shredded reduced-fat Colby-Monterey Jack cheese blend (3 oz)
Heat oven to 350°F. Spray 13x9-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.
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.
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.
Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake 40 to 45 minutes or until thoroughly heated.
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Garlic-pepper blend can be purchased in the spice section of the grocery store. It's a mixture of garlic powder, ground pepper and other seasonings. If not available, use 1/4 teaspoon pepper and 1/4 teaspoon garlic powder instead.
My bf liked it he is a picky eater. I used low carb tortillas, 10oz of spinach. Everything else the same. I felt like it was average, will make it again.
Wheaties