Delish Dish: Turkey Enchiladas

Today’s Breezy Mama hospital series recipe comes from my friend Debbie. This is her Go To recipe when she needs to provide a easy dinner that everyone will enjoy. And I mean everyone–the kids gobbled it up, even the baby! Healthy, easy to make, and the kids will like it? What else could you want in a dish? Enjoy!

Ingredients:

• 1 pound ground turkey
• 2 cups salsa, divided (I use Pace, chunky)
• 1 (10 ounce) package frozen chopped spinach,thawed and drained
• 1 (8 ounce) package non-fat cream cheese, cubed
• 12 (6 inch) corn tortillas
• 1 (14 1/2 ounce) can no salt added whole tomatoes, undrained and diced
• 1 teaspoon ground cumin
• 3/4 cup( 3ounces) shredded reduced-fat Cheddar cheese
• 1/4 cup sour cream (optional)
• Cooking Spray

Directions:

• Cook turkey in a large nonstick skillet over medium heat until browned, stirring until it crumbles. Add 1 cup salsa, spinach, and cream cheese. Cook until cheese melts, stirring frequently.
• Remove turkey mixture from skillet, set aside. Wipe skillet dry with a paper towel, place over medium heat until hot. Coat both sides of tortillas with cooking spray. Place 1 tortilla in skillet. cook 15 seconds on each side. Spoon about 1/3 cup turkey mixture across center of tortilla. Roll up, place seam side down in a 13×9x2 -inch baking dish coated with cooking spray. Repeat procedure with the remaining tortillas and turkey mixture.
• Combine remaining salsa, tomato, and cumin, pour over tortillas. Bake, uncovered, at 350 for 25 to 30 minutes or until thoroughly heated. Sprinkle with shredded cheese, and let stand 2 minutes
• Top each serving with sour cream.

*Photo from Taste of Home.

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