Turkey Enchilada Casserole

Serve this Mexican-style casserole with shredded lettuce, guacamole, and sour cream on the side.

Serves: 6Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 1 lb. ground turkey
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • ¼ tsp. ground cumin
  • 2 cups salsa, divided
  • 8 oz. cream cheese, cubed and softened
  • 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 1 can (19 oz.) enchilada sauce
  • 12 corn tortillas (6")
  • 4 oz. Cheddar cheese, grated

Directions

  • Preheat oven to 350ºF. Lightly grease a 9" × 13" baking dish with nonstick cooking spray.
  • Add the ground turkey to a large microwave-safe bowl and season it with the salt, pepper, and cumin. Cover and microwave at 30 second intervals, breaking apart turkey with a fork, for about 2 minutes. Cover, and microwave on high for an additional 2 minutes, or until the turkey is cooked through. Stir in 1 cup of the salsa and cream cheese. Add the spinach and stir well. Set aside.
  • Soften the tortillas by placing them on a microwave-safe plate; cover with a damp paper towel and microwave on high for 30 seconds, or until soft and pliable. In a medium bowl, combine the remaining cup of salsa with the enchilada sauce. Set aside.
  • To assemble the enchiladas, spoon about ⅓ cup filling down the center of each tortilla. Roll up and place seam-side down into the prepared baking dish. Spoon the enchilada sauce all over the stuffed tortillas.
  • Bake for 20 minutes. Sprinkle with the cheese; return to the oven and bake for 10 more minutes, or until the cheese is melted and bubbly.

Recipe Information

Serves: 6

Ingredients

  • 1 lb. ground turkey
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • ¼ tsp. ground cumin
  • 2 cups salsa, divided
  • 8 oz. cream cheese, cubed and softened
  • 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 1 can (19 oz.) enchilada sauce
  • 12 corn tortillas (6")
  • 4 oz. Cheddar cheese, grated

Directions

  • Preheat oven to 350ºF. Lightly grease a 9" × 13" baking dish with nonstick cooking spray.
  • Add the ground turkey to a large microwave-safe bowl and season it with the salt, pepper, and cumin. Cover and microwave at 30 second intervals, breaking apart turkey with a fork, for about 2 minutes. Cover, and microwave on high for an additional 2 minutes, or until the turkey is cooked through. Stir in 1 cup of the salsa and cream cheese. Add the spinach and stir well. Set aside.
  • Soften the tortillas by placing them on a microwave-safe plate; cover with a damp paper towel and microwave on high for 30 seconds, or until soft and pliable. In a medium bowl, combine the remaining cup of salsa with the enchilada sauce. Set aside.
  • To assemble the enchiladas, spoon about ⅓ cup filling down the center of each tortilla. Roll up and place seam-side down into the prepared baking dish. Spoon the enchilada sauce all over the stuffed tortillas.
  • Bake for 20 minutes. Sprinkle with the cheese; return to the oven and bake for 10 more minutes, or until the cheese is melted and bubbly.

Nutrition Information

Nutrition Information
Amount per serving
Calories500
Total Fat29g
Saturated Fat13g
Cholesterol115mg
Sodium1630mg
Total Carbohydrate37g
Dietary Fiber6g
Sugars7g
Protein28g