Enchiladas fantasticas

6 servings

Ingredients

Quantity Ingredient
1 pounds Ground turkey
2 cups Bottled picante sauce
1 pack (10 oz) frozen chopped,
Spinach, thawed and squeezed
Dry.
2 teaspoons Ground Cumin
1 pack (8 oz) light cream cheese,
Yogurt cheese* or Neutchanel
Cubed.
12 eaches Flour tortillas (7 in)
Warmed.
1 can (14.5 oz) diced tomatoes in
Juice.
1 cup Shredded cheddar cheese
½ teaspoon Salt

Directions

This Enchiladas Fantasticas dish is not only feeds a crowd, it's healthier than most enchiladas dishes because it uses ground turkey instead of ground beef. Also a nice touch - chopped spinach in the filling, adding iron and other nutrients. Let everyone customize theirs with garnishes such as shredded lettuce, ripe olives, avocado and sour cream (you can use low- or no-fat sour cream and save on calories.)

In a non-stick skillet, cook turkey until it's no longer pink, breaking into small pieces. Add 1 cup picante sauce, spinach, 1-½ teaspoons cumin and salt. Cook and stir 5 minutes until most of the liquid is evaporated. Add cream cheese, stirring until just melted; remove from heat. Spoon about ⅓ cup filling into center of each tortilla; roll and place seam side down on lightly greased 13x9-inch baking dish. Combine tomatoes, remaining picante sauce and cumin and mix well. Spoon over enchiladas. Bake at 350 degrees for 20 minutes or until hot. Sprinkle with cheddar cheese; return to oven 2 minutes to melt. Top with additional picante sauce.

* You can make yogurt "cheese" at home for a low-fat cream cheese substitute. Buy a large tub of a good brand of unflavored yogurt that contains natural curltures and NO gelatin. Line a colander or wire strainer with 2 layers of cheesecloth. Dump the yogurt onto the cheesecloth, place a bowl beneath and allow the "water" to drain off overnight in the refrigerator. The end result is a piquant spread suitable for use where cream cheese normally is called for.

Submitted By BILL SWISHER On 02-16-95

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