Enchiladas fantastic

6 servings

Ingredients

Quantity Ingredient
1 pounds Ground turkey;
2 cups Picante sacue salsa; mild, medium or hot(divided use)
10 ounces (1 pk) frozen spinach, thaw squeezed dry
2 teaspoons Ground cumin; divided use
½ teaspoon Salt or less to taste
Lettuce; shredded
Black olives;
8 ounces (1 pk)cream cheese; cubed light or regular
12 7\" Flour tortillas; warmed
14½ ounce (1 cn) diced tomatoes; in juice
1 cup Cheddar cheese; shredded
Diced avocado;
Sour cream;

Directions

ENCHILADES

OPTIONAL TOPPINGS

In a large skillet, cook turkey until no longer pink, breaking into small piece. Add 1 cup of the picante sauce, the spinach, 1½ cumin and salt (if desired). Cook and stir 5 minutes or until most of the liquid has evaporated. Add cream cheese, stirring just until melted. Spoon about ⅓ cup filing down center of each warmed tortilla; roll up and place seam-side-down in a lightly greased 13" X 9" baking dish. Combine tomatoes and remaining 1 cup picante sauce and ½ ts cumin. Spoon over enchiladas. Bake at 350 degrees for 20 minutes or until hot. Sprinkle with cheddar; return it oven 2 minutes. Top as desired. Created by Roz Keimig of Guyman, Okla winner of 1994 "Pick up the Pace" recipe contest. Source: The San Diego Union-Tribune Food Section, Sept 22, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 01-03-95

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