Oven-Baked Turkey-Spinach Enchiladas Extraordinaire

Ingredients

• 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)

TOPPINGS

• 2 cups shredded lettuce
• 1/2 cup black olives
• 1/2 cup diced avocado
• 1 cup sour cream (reduced fat is okay is okay)

Directions

1. 1

   Set oven to 350°F.

2. 2

   Grease a 13x9-inch baking dish.

3. 3

   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.

4. 4

   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).

5. 5

   Cook, and stir for 5 minutes, or until most of the liquid has evaporated.

6. 6

   Add in the cream cheese, stirring just until melted and combined.

7. 7

   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.

8. 8

   In a bowl combine the remaining 1 cup of Picante sauce and the remaining 1/2 tsp cumin, then spoon over the enchiladas.

9. 9

   Bake in a 350 degree F oven for 20 minutes or until hot.

10. 10

    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.

11. 11

    Top with toppings that are listed, or top with your favorite toppings.