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
- 1 lb. ground turkey
- 1⁄2 tsp. salt
- 1⁄4 tsp. ground black pepper
- 1⁄4 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 inches)
- 4 oz. Cheddar cheese, grated
- Preheat oven to 350°F. Lightly grease a 9-by-13-inch 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 1⁄3 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.