Ingredients:
1 lb ground turkey
1/4 cup finely diced onions (optional)
3 -4 cloves fresh minced garlic (optional)
2 cups picante sauce, divided
1 (10 ounce) packages 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) packages cream cheese ( reduced-fat is okay)
flour tortillas, warmed
1 (14 1/2 ounce) cans tomatoes, undrained and diced
1 cup shredded cheddar cheese ( more if desired, reduced-fat cheese is okay)
2 cups shredded lettuce
1/2 cup black olives
1/2 cup diced avocados
1 cup sour cream ( reduced fat is okay is okay)
Directions:
Set oven to 350 F.
Grease a 13×9-inch baking dish.
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.
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).
Cook, and stir for 5 minutes, or until most of the liquid has evaporated.
Add in the cream cheese, stirring just until melted and combined.
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.
In a bowl combine the remaining 1 cup of Picante sauce and the remaining 1/2 tsp cumin, then spoon over the enchiladas.
Bake in a 350 degree F oven for 20 minutes or until hot.
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.
Top with toppings that are listed, or top with your favorite toppings.
Servings: 6
Time preparation: 25 min.
Time total: 50 min.