Spinach and Turkey Enchiladas

Ate cereal… Total… with some overly ripe banana action in there.

For lunch I had a half pita with mayo, turkey, cheese, and mixed salad greens. Also had another yogurt. My last one. *tear* I’m going to have to buy more.

For dinner I made Spinach and Turkey Enchiladas, a recipe I found on eatbetteramerica.com, a cool site from General Mills.

Prep Time:25 min
Start to Finish:1 hr 10 min
makes:8 enchiladas

Ingredients

1 lb lean ground turkey
1 medium onion, chopped (1/2 cup)
1 box (9 oz) Green Giant® frozen chopped spinach
1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
1/2 teaspoon ground cumin
1/2 teaspoon garlic-pepper blend
1/2 cup fat-free sour cream
3/4 cup shredded reduced-fat Colby-Monterey Jack cheese blend (3 oz)
1 can (10 oz) Old El Paso® enchilada sauce
8 flour tortillas (8 inch)
1/2 cup Old El Paso® Thick ‘n Chunky salsa

Directions

1. Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook turkey and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until turkey is no longer pink.
2. Stir in spinach; cook, stirring frequently, until thawed. Stir in green chiles, cumin, garlic-pepper blend, sour cream and 1/4 cup of the cheese.

3. Spread about 1 teaspoon enchilada sauce on each tortilla.

Top each with about 1/2 cup turkey mixture.

Roll up tortillas; place seam sides down in baking dish. In small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas. Sprinkle with remaining 1/2 cup cheese.

4. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake 40 to 45 minutes or until thoroughly heated.

The finished product:

Doesn’t that look delicious? Yum.

After dinner I ate some smores with milk.

I ate three.  Which was one too many.  Oh well.  Live and learn.  At least it was yummy chocolate.

Tagged as: banana, cereal, cheese, chocolate, enchilada, milk, pita, recipe, smores, spinach, turkey, yogurt