Ingredients

Instructions

  1. Set oven to 350°F.
  2. Grease a 13x9-inch baking dish.
  3. In a large skillet, cook the ground turkey with onions and garlic (if using) until no longer pink, breaking into small pieces with a spoon.
  4. Add in 1 cup of Pincante sauce, spinach, 1-1/2 tsp cumin, salt, and the diced tomatoes. (tomatoes can be slightly drained for a less thinner mixture).
  5. Cook, and stir for 5 minutes, or until most of the liquid has evaporated.
  6. Add in the cream cheese, stirring just until melted and combined.
  7. Spoon about 1/3 cup of filling down the center of each warmed tortilla; roll up, and place seam-side down in a the prepared baking dish.
  8. In a bowl combine the remaining 1 cup of Picante sauce and the remaining 1/2 tsp cumin, then spoon over the enchiladas.
  9. Bake in a 350 degree F oven for 20 minutes or until hot.
  10. Remove from the oven, and sprinkle with grated cheddar cheese, return to the oven, and bake for 5 minutes more, or until the cheese is melted.
  11. Top with toppings that are listed, or top with your favorite toppings.