I love rich and creamy enchiladas, but with all the cheese, tortillas and greasy goodness, I don’t indulge as often as I’d like to. We all know diets don’t work when you feel like you’re missing out, so this healthier option will satisfy the craving without packing on the pounds. Not only are these turkey and spinach, creamy green chile enchiladas full of flavor, they’re truly delicious and a great way to get your kiddos to eat their greens!
You will need:
1lb ground turkey
1 package fresh baby spinach
1 block of cream cheese ( I prefer the 1/3 less fat)
1 jar of green chile sauce (I prefer 505 brand in mild)
1 package whole wheat tortillas
1/2 cup Cheddar cheese
First, brown the turkey and drain any excess grease. While cooking turkey, chop spinach into about one inch or bite sized pieces. With ground turkey still warm, transfer to a large bowl and stir in spinach, cream cheese and 1/3 jar of green chile sauce.
Lightly grease a 9 x 11 dish. Portion a small amount into the middle of the tortilla, tuck in the ends and roll. Place rolled, stuffed tortilla seam side down in your greased baking dish.
Once you have filled all of the tortillas, top with the remaining green chile sauce and sprinkle with cheddar cheese.
Bake at 350 degrees for about 15 minutes until the cheddar cheese on top is melty and delicious. I like to serve with brown Spanish rice or a quick quinoa salad. I hope your family enjoys these turkey and spinach, creamy green chile enchiladas as much as my family does.