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Nutrition Facts

Serving Size 1 (451g)

Recipe makes 6 servings

Calories 492
Calories from Fat 338 (68%)
Amount Per Serving %DV
Total Fat 37.6g 57%
Saturated Fat 19.6g 98%
Monounsaturated Fat 12.4g
Polyunsaturated Fat 3.1g
Trans Fat 0.2g
Cholesterol 138mg 46%
Sodium 1177mg 49%
Potassium 1008mg 28%
Total Carbohydrate 15.8g 5%
Dietary Fiber 5.3g 21%
Sugars 5.3g
Protein 26.6g 53%
Vitamin A 8843mcg 176%
Vitamin B6 0.6mg 32%
Vitamin B12 0.7mcg 11%
Vitamin C 27mg 45%
Vitamin E 2mcg 9%
Calcium 354mg 35%
Iron 4mg 23%

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Oven-Baked Turkey-Spinach Enchiladas Extraordinaire Recipe #95120

These enchiladas live up to their name, add in some crushed chili flakes for some heat if desired
by KITTENCAL

50 min | 25 min prep

SERVES 6

TOPPINGS

  1. Set oven to 350°F.
  2. Grease a 13x9-inch baking dish.
  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. 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. Cook, and stir for 5 minutes, or until most of the liquid has evaporated.
  6. Add in the cream cheese, stirring just until melted and combined.
  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. In a bowl combine the remaining 1 cup of Picante sauce and the remaining 1/2 tsp cumin, then spoon over the enchiladas.
  9. Bake in a 350 degree F oven for 20 minutes or until hot.
  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. Top with toppings that are listed, or top with your favorite toppings.

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