Mexican

Spinach and Turkey Enchiladas is for Dinner.

Spinach and Turkey Enchiladas takes 25 minutes to prepare.

Spinach and Turkey Enchiladas takes 45 minutes to cook.

Spinach and Turkey Enchiladas makes 8 servings.

The ingredients for Spinach and Turkey Enchiladas are:

1 lb. lean ground turkey
1 medium onion, chopped
1 cup finely chopped mushrooms
1 green bell pepper, finely chopped
1 (10 oz) package frozen chopped spinach
1 can (4.5 oz) chopped green chilies, undrained
1 tsp. ground cumin
1/2 tsp. granulated garlic
1/2 tsp. black pepper
1/2 cup fat free sour cream
1 cup shredded Colby-Monterey Jack cheese blend
1 can (10 oz.) red enchilada sauce
8 whole wheat flour tortillas (soft taco size)
1/2 cup salsa

Here is how you make Spinach and Turkey Enchiladas:

1. Preheat oven to 350F. Spray 13 x 9 glass baking dish with cooking spray. 2. In nonstick skillet, cook turkey, bell pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally. Add mushrooms and cook until turkey is no longer pink.3. Stir in spinach; cook, stirring frequently, until thawed. Remove from heat and stir in cumin, garlic, pepper, sour cream, and 1/2 cup cheese. 4. Spread about 1 Tbsp. enchilada sauce on each tortilla. Top each with about 3/4 cup turkey mixture. Roll up tortillas; place seam side down in baking dish. In small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas. Sprinkle with remaining 1/2 cup cheese. 4. Bake at 350F for 45 minutes or until thoroughly heated.Serving Size: Makes 8 enchiladasNumber of Servings: 8Recipe submitted by SparkPeople user CMYANG.

The nutritional information for Spinach and Turkey Enchiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 303.6

• Total Fat: 12.9 g
• Cholesterol: 56.4 mg
• Sodium: 808.5 mg
• Total Carbs: 27.6 g
• Dietary Fiber: 6.2 g
• Protein: 20.9 g

Spinach and Turkey Enchiladas is Mexican cuisine.