Categories: Main dish
Ingredients
- 1 lb. ground turkey
- 2 cups Pace Picante Sauce
- 1 Pkg (10 oz) frozen chopped spinach, thawed & squeezed dry
- 2 tsp ground cumin
- 1/2 tsp salt
- 1 pkg (8 oz) regular or light cream cheese, cubed
- 12 flour tortillas (7 inch, warmed)
- 1 can (4 oz) shredded cheddar cheese
- optional topings: shredded lettuce, ripe olive slices, avocado slices, sour cream
Directions
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In a 10 inch no-stick skillet, cook turkey until it loses its pink color, breaking into small pieces with spoon. Add picante sauce, spinach, 1 1/2 tsp cumin and salt. Cook & stir five minutes or unit most of the liquid has evaporated. Add cream cheese, stirring just until melted; remove from heat.
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Spoon 1/3 cup filling down center of each tortilla, rollup & place (seam side down) in lightly greased 13×9 baking dish. Combine tomatoes, rest of picante sauce & rest of cumin, mix well, and spoon over enchiladas.
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Bake at 350 for 20 minutes or until hot. Sprinkle with cheddar cheese and return to oven 2 minutes to melt cheese. Top as desired and serve with additional picante sauce.