Spinach & cream cheese enchiladas

By Sandyhstn

Ingredients

• 1 pound ground turkey
• 2 cups picante sauce (divided)
• 1 package (10 oz) frozen chopped spinach thawed, squeezed dry
• 2 teaspoons ground cumin (divided)
• 1/2 teaspoon salt
• 1 packager (8 oz) regular or light cream cheese, cubed
• 12 flour tortillas (7-inch), warmed
• 1 can (14-1/2 ounces) diced tomatoes in juice* OR 1 small can mild enchilada sauce
• 1 cup shredded cheddar cheese
• Optional toppings: shredded lettuce, black olives, diced avocado, sour cream.

Preparation

Step 1

Cook turkey in large skillet until no longer pink, breaking into small pieces with spoon, DRAIN OFF ANY FAT. Add 1 cup picante sauce, spinach, 1-1/2 teaspoons cumin and salt. Cook and stir 5 minutes or until most of liquid has evaported. Add cream cheese, stirring just until melted.

Spoon about 1/3 cup filling down center of each warmed tortilla; roll up and place seam side down in a lightly greased 13 x 9" baking dish.

Combine tomatoes (or enchilada sauce) and remaining 1 cup picante sauce and 1/2 teaspoon cumin. Spoon over enchiladas. Bake at 350 degrees 20 minutes or until hot. Sprinkle with cheddar; return to oven 2 minutes Top as desired.