Savory Creamy Turkey and Spinach Enchiladas
Indulge in these delicious Savory Creamy Turkey and Spinach Enchiladas, a perfect blend of tender turkey, nutritious spinach, and wild flavors wrapped in soft tortillas and enveloped in a creamy sauce. This delicious dish is not only comforting but also quick to prepare and ideal for using leftover turkey or chicken. Enjoy a satisfying meal that's sure to impress family and friends while providing a healthy dose of veggies. Top them off with fresh guacamole for extra richness!
4
Servings
344
Calories
21
Ingredients
Ingredients
Cooked turkey or chicken meat
2 cups (chopped)
Butter
1 tablespoon
Olive oil
1 tablespoon
Fresh mushrooms
1/2 cup (chopped)
Fresh yellow onion
1/4 cup (chopped)
Rotel Tomatoes
1 (10 ounce) can
Frozen spinach
1 (10 ounce) package (thawed)
Ground cumin
1 1/2 teaspoons
Dried ancho chile powder
1/2 teaspoon
Cayenne pepper
1/4 teaspoon (to taste)
Dried oregano
1/2 teaspoon
Dried basil
1/2 teaspoon
Dried cilantro
1/2 teaspoon ((optional))
Salt
1/2 teaspoon (to taste)
Cream cheese
8 ounces (at room temperature)
Sour cream
1/2 cup (divided)
Flour tortillas
4 (12-inch)
Enchilada sauce
1 (14 ounce) can (or 2 cups homemade)
Grated cheddar cheese
1/2 cup
Grated Monterey Jack cheese
1/2 cup
Guacamole
(for garnish (optional))
Instructions
1
1. Preheat your oven to 350 degrees F (175 degrees C).
2
2. Place the frozen spinach in the microwave and heat for 1 minute. Afterwards, squeeze out any excess moisture using a clean kitchen towel.
3
3. In a large saucepan, melt the butter along with the olive oil over medium heat. Add the chopped mushrooms and onion, sautéing until they are tender and fragrant, approximately 5 to 7 minutes.
4
4. Stir in the drained spinach, chopped turkey (or chicken), Rotel tomatoes, cumin, ancho chile powder, cayenne pepper, oregano, basil, cilantro (if desired), and salt. Sauté this mixture for a further 7 minutes until everything is well combined and heated through.
5
5. Once off the heat, mix in the cream cheese and 1/4 cup of sour cream until the mixture is smooth and creamy.
6
6. Lightly spray a 9x13-inch baking dish with cooking spray. Pour about 1/4 cup of enchilada sauce into the bottom of the dish to prevent sticking, then tilt the dish to ensure an even coating.
7
7. Wrap the flour tortillas in damp kitchen or paper towels and microwave for 45 seconds to make them pliable.
8
8. Take each softened tortilla and spoon about a quarter of the filling mixture into the center. Roll up the tortillas tightly, tucking in the ends, and arrange them seam-side down in the prepared baking dish.
9
9. Drizzle the remaining enchilada sauce over the filled tortillas and dollop with the remaining 1/4 cup of sour cream. Sprinkle the grated cheddar and Monterey Jack cheeses on top.
10
10. Bake in the preheated oven for 20 to 30 minutes, or until the cheese is melted, bubbly, and slightly golden.
11
11. Serve warm with sides of rice and beans, garnished with optional guacamole.
Nutrition Information
23
Fat
17
Carbs
19
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in Savory Creamy Turkey and Spinach Enchiladas?
The recipe primarily uses 2 cups of cooked turkey meat, but cooked chicken can be used as a substitute.
How many calories are in one serving of these enchiladas?
Each serving contains approximately 344 calories.
At what temperature should the oven be preheated?
Preheat your oven to 350 degrees F (175 degrees C) before baking.
How do I prepare the frozen spinach for the filling?
Heat the frozen spinach in the microwave for 1 minute, then use a clean kitchen towel to squeeze out any excess moisture.
What type of tortillas are required for this recipe?
The recipe calls for four 12-inch flour tortillas.
How many servings does this recipe provide?
This recipe is designed to yield 4 servings.
Which cheeses are used as a topping?
A combination of 1/2 cup grated cheddar cheese and 1/2 cup grated Monterey Jack cheese is used.
How long do the enchiladas need to bake?
Bake the dish for 20 to 30 minutes, or until the cheese is melted and bubbly.
What makes the filling creamy?
The creaminess comes from mixing 8 ounces of room-temperature cream cheese and 1/4 cup of sour cream into the turkey and vegetable mixture.
Can I use homemade enchilada sauce?
Yes, you can use either one 14-ounce can of store-bought sauce or 2 cups of homemade enchilada sauce.
What vegetables are included in the filling?
The filling includes fresh mushrooms, fresh yellow onions, frozen spinach, and a can of Rotel tomatoes.
What is the recommended way to soften the tortillas?
Wrap the flour tortillas in damp kitchen or paper towels and microwave them for 45 seconds to make them pliable.
How much fat is in one serving?
There are 23 grams of fat per serving.
What spices are used to flavor the turkey mixture?
The spice blend includes ground cumin, dried ancho chile powder, cayenne pepper, dried oregano, and dried basil.
Is there a recommended garnish for this dish?
The recipe suggests serving with fresh guacamole and optional dried cilantro for garnish.
What size baking dish should I use?
A 9x13-inch baking dish lightly sprayed with cooking spray is recommended.
How much protein is in each serving?
Each serving provides 19 grams of protein.
How many carbohydrates are in each serving?
There are 17 grams of carbohydrates per serving.
How do I prevent the enchiladas from sticking to the pan?
Pour about 1/4 cup of enchilada sauce into the bottom of the greased baking dish before adding the rolled tortillas.
Should the tortillas be placed seam-side up or down?
Arrange the rolled tortillas seam-side down in the prepared baking dish to keep them from unrolling.
How long should I sauté the mushrooms and onions?
Sauté them in butter and olive oil for approximately 5 to 7 minutes until they are tender and fragrant.
Is the sour cream used all at once?
No, it is divided: 1/4 cup is mixed into the filling, and the remaining 1/4 cup is dolloped on top of the enchiladas before baking.
Can I adjust the spiciness of the recipe?
Yes, you can adjust the amount of cayenne pepper and salt to suit your personal taste.
What sides go well with these enchiladas?
The recipe recommends serving the enchiladas warm with sides of rice and beans.
Is this a good recipe for using holiday leftovers?
Yes, it is specifically described as ideal for using leftover turkey or chicken.
Do I need to cook the turkey before starting?
Yes, the recipe requires the turkey or chicken meat to be already cooked and chopped.
How much cumin is needed?
The recipe calls for 1 1/2 teaspoons of ground cumin.
What oils or fats are used for sautéing?
Use a combination of 1 tablespoon of butter and 1 tablespoon of olive oil.
Are the mushrooms fresh or canned?
The recipe specifies using 1/2 cup of fresh chopped mushrooms.
How long do I sauté the mixture once the turkey and spinach are added?
Sauté the mixture for a further 7 minutes after adding the turkey, spinach, tomatoes, and spices.