Spinach Turkey Enchiladas Recipes

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CONTEST-WINNING TURKEY ENCHILADAS



Contest-Winning Turkey Enchiladas image

My family likes these enchiladas so much that they request a turkey dinner several times a year just so I'll make this dish with the leftovers. I usually double it because I feed three growing boys-two teenagers and my husband! -Beverly Matthews, Pasco, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 13

3 cups cubed cooked turkey
1 cup chicken broth
1 cup cooked long grain rice
2 plum tomatoes, chopped
1 medium onion, chopped
1/2 cup canned chopped green chilies
1/2 cup sour cream
1/4 cup sliced ripe or green olives with pimientos
1/4 cup minced fresh cilantro
1 teaspoon ground cumin
8 flour tortillas (10 inches)
1 can (28 ounces) green enchilada sauce, divided
2 cups shredded Mexican cheese blend, divided

Steps:

  • In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat. , Place 1/2 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly.

Nutrition Facts : Calories 537 calories, Fat 21g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 1367mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 7g fiber), Protein 31g protein.

OVEN-BAKED TURKEY-SPINACH ENCHILADAS EXTRAORDINAIRE



Oven-Baked Turkey-Spinach Enchiladas Extraordinaire image

Make and share this Oven-Baked Turkey-Spinach Enchiladas Extraordinaire recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

1 lb ground turkey
1/4 cup finely diced onion (optional)
3 -4 cloves fresh minced garlic (optional)
2 cups picante sauce, divided
1 (10 ounce) package frozen spinach, chopped and squeezed dry
2 teaspoons ground cumin, divided
1/2 teaspoon salt, to taste (I use seasoned salt)
1/2 teaspoon fresh ground black pepper
1 (8 ounce) package cream cheese (reduced-fat is okay)
flour tortilla, warmed
1 (14 1/2 ounce) can tomatoes, undrained and diced
1 cup shredded cheddar cheese (more if desired, reduced-fat cheese is okay)
2 cups shredded lettuce
1/2 cup black olives
1/2 cup diced avocado
1 cup sour cream (reduced fat is okay is okay)

Steps:

  • Set oven to 350°F.
  • Grease a 13x9-inch baking dish.
  • In a large skillet, cook the ground turkey with onions and garlic (if using) until no longer pink, breaking into small pieces with a spoon.
  • Add in 1 cup of Pincante sauce, spinach, 1-1/2 tsp cumin, salt, and the diced tomatoes. (tomatoes can be slightly drained for a less thinner mixture).
  • Cook, and stir for 5 minutes, or until most of the liquid has evaporated.
  • Add in the cream cheese, stirring just until melted and combined.
  • Spoon about 1/3 cup of filling down the center of each warmed tortilla; roll up, and place seam-side down in a the prepared baking dish.
  • In a bowl combine the remaining 1 cup of Picante sauce and the remaining 1/2 tsp cumin, then spoon over the enchiladas.
  • Bake in a 350 degree F oven for 20 minutes or until hot.
  • Remove from the oven, and sprinkle with grated cheddar cheese, return to the oven, and bake for 5 minutes more, or until the cheese is melted.
  • Top with toppings that are listed, or top with your favorite toppings.

SPINACH, CREAM CHEESE AND TURKEY ENCHILADAS



Spinach, Cream Cheese and Turkey Enchiladas image

The taste of these enchiladas is delicious with the combination of spinach and cream cheese. Enjoy them.

Provided by pink cook

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs ground turkey
1/2 onion, chopped
1 garlic clove, minced
1 (10 ounce) package frozen spinach, thawed and drained
2 cups chunky salsa
1 (8 ounce) can diced tomatoes
12 flour tortillas
1 cup Mexican blend cheese
1 (8 ounce) package cream cheese, low-fat

Steps:

  • Cook ground turkey in skillet with chopped onion and garlic over medium heat until no longer pink.
  • Add drained spinach and 1 cup of salsa to turkey meat. Cook about 5 minutes until all liquid is absorbed. Remove from heat and add cream cheese. Mix until melted.
  • Lay flour tortilla flat and place 1/3 cup meat mix, roll and place in greased 13x9 inch pan with flat side up.
  • Bake for 20 minutes at 350ºF. Remove from oven and top with 1 cup salsa mixed with can of diced tomatoes.
  • Top with cheese. Return to oven for 5 minutes until cheese is melted.
  • Serve with refried beans, Mexican rice, sour cream and guacamole.

CREAMY TURKEY SPINACH ENCHILADAS



Creamy Turkey Spinach Enchiladas image

Make and share this Creamy Turkey Spinach Enchiladas recipe from Food.com.

Provided by Julesong

Categories     Spinach

Time 45m

Yield 4 serving(s)

Number Of Ingredients 21

2 cups cooked turkey or 2 cups cooked chicken meat, chopped
1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped fresh mushrooms
1/4 cup chopped fresh yellow onion
1 (10 ounce) can Rotel Tomatoes
1 (10 ounce) package frozen spinach, thawed
1 1/2 teaspoons ground cumin
1/2 teaspoon ground dried ancho chile powder
1/4 teaspoon cayenne pepper, to taste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried cilantro (optional)
1/2 teaspoon salt, to taste
8 ounces cream cheese, at room temperature
1/2 cup sour cream, divided
4 12-inch flour tortillas
1 (14 ounce) can enchilada sauce or 2 cups homemade enchilada sauce (I prefer homemade)
1/2 cup grated cheddar cheese
1/2 cup grated monterey jack cheese or 1/2 cup monterey jack pepper cheese
guacamole, for garnish (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Microwave the frozen spinach for 1 minute, then squeeze it dry.
  • In a saucepan, melt the butter with the olive oil and sauté the mushrooms and onion until tender (about 5 to 7 minutes), then add the thawed/drained spinach, chopped turkey meat, Rotel, cumin, ancho, cayenne, oregano, basil, cilantro (if using), and salt, and sauté for about 7 minutes.
  • Remove from heat and stir in the cream cheese and 1/4 cup sour cream until well combined.
  • Lightly pan spray a 9x13-inch oven dish; pour a little of the enchilada sauce into the bottom of the dish, about 1/4 cup, and roll the dish in your hands to coat the bottom with the sauce.
  • Place the flour tortillas between damp kitchen or paper towels and microwave for 45 seconds to soften.
  • Spoon a quarter of the enchilada filling in the center of each tortilla, then roll each (tucking ends in) and place seam-side-down in the oven dish.
  • Pour the remaining enchilada sauce over the completed enchiladas, dot with remaining 1/4 cup sour cream, then top with the grated cheeses.
  • Bake at 350 degrees F for 20 to 30 minutes, until cheese is melted, bubbly, and golden.
  • Serve with rice, beans, and garnish with guacamole.

Nutrition Facts : Calories 978.5, Fat 55.7, SaturatedFat 27.7, Cholesterol 163.3, Sodium 2455, Carbohydrate 74.3, Fiber 7.2, Sugar 4.8, Protein 46.7

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