Ingredients
- 1 lb. ground turkey
- 2 C. picante sauce (divided)
- 1 (10oz) pkg. frozen spinach
- 2 tsp. ground cumin (divided)
- 1/2 tsp. salt
- 8 oz. cream cheese
- 12 flour tortillas (7-9")
- 1 C. shredded cheddar cheese
- 14 1/2oz can diced tomatoes
Preparation
Step 1
Cook turkey until it loses its pink color, breaking into small pieces with spoon. Add 1 C. picante sauce, spinach, 1/2 tsp. cumin and salt. Cook and stir about 5 minutes or until most of the liquid has evaporated. Add cream cheese, stirring until melted; remove from heat. Spoon about 1/3 C. turkey mixture down center of each warmed tortilla; roll up and place seam side down in lightly greased 13x9" baking dish. Combine tomatoes, remaining 1 C. picante sauce and 1/2 tsp. cumin, mix well. Spoon over enchiladas. Bake at 350* for 20 minutes or until hot. Sprinkle with cheddar cheese; return to oven 2 minutes to melt cheese.
Top with such optional ingredients as shredded lettuce, ripe olives, avocado slices and sour cream.