Enchiladas Fantastic

From Auntie Judy!

1 lb. ground turkey (or ground beef)

3 cups salsa, divided

1 (10 oz.) package frozen chopped spinach, thawed, squeezed dry

2 ½ tsp. ground cumin, divided

1/2 tsp. salt

1 (250 g.) pkg. cream cheese, cubed

12 flour tortillas (7 inch), warmed

1 (14 oz.) can diced tomatoes, undrained

1 cup shredded cheddar cheese

Optional toppings: shredded lettuce, black olives, diced avocado, sour cream

In a large skillet, cook turkey until no longer pink, breaking it into small pieces with a spoon. Drain excess fat. Add 1 cup of the salsa, the spinach, 1 1/2 tsp. of the cumin and salt. Cook and stir 5 minutes or until most of the liquid has evaporated. Add cream cheese stirring just until melted.

Spoon about 1/2 cup filling down centre of each warmed tortilla; roll up and place seam side down in a lightly greased 13X9 baking dish.

Combine tomatoes and remaining 2 cups salsa and 1tsp. cumin. Spoon over enchiladas. Bake at 350 F. for 20-30 minutes or until hot. Sprinkle with cheddar; return to oven 2 minutes. (I like to serve the cheddar from the table to sprinkle on each portion.)

Serves 6.

Judy’s notes:

1. The filling can be made ahead and refrigerated or frozen. Rewarm slightly to proceed.

2. Suggested toppings can be served as a salad.

Filed under: Chicken