An easy-to-make recipe that’s delicious, hearty, and filling with a superb twist. It’s surely a crowd-pleaser and a family fav! The cream cheese spinach filling and diced potatoes will make your family and friends think you spent a day in the kitchen making this dish.
This recipe is a favorite in my home. My husband and I love to eat Mexican food at least once a week. But of course, there’s a weekly rotation of our favorite Mexican dishes. This recipe is one of my favorites, and I’m sure this will be yours too!
Looking for more Week Night Recipes?
- Easy One Pan Lime Chicken and Rice
- Best Crispy Fried Chicken
- Chicken & Shrimp Quesadillas
- Red Snapper with Creamy Creole Sauce
All the ingredients in this recipe complement one another very well. The flavors all come together perfectly. Oh did I mention that it’s easy to make?
So what are you waiting for let’s jump right into what’s all in it!
Ingredients
- Ground Turkey
- Flour Tortillas
- Spinach
- Onions
- Cream Cheese
- Mexican 4 blend Cheese
- Olive Oil
- 1 Large Potato
- 1 Taco Seasoning pack
- 1 can of Tomato Paste
- 1 can of Tomato Sauce
- 1 can of Rotel
Easy Swaps
No Worries there’s something for everybody…..
Turkey – Ground Beef or Ground Chicken
Fresh Spinach – Frozen Spinach
Whole Potatoes – Can Diced Potatoes
Flour Tortilla – Corn Tortilla, I used the Carb Balanced Tortilla
Extra Sides & Toppings
That goes perfect with this dish…..
- Guacamole
- Diced Tomatoes
- Sour Cream
- Bed of Shredded Lettuce
- Jalapeno Peppers
- Refried Beans
How to Make
- Meat – Heat 2 tbsp. of olive oil in the skillet on medium to high heat. Add in the ground turkey and onions and cook until the meat is done or brown.
- Spinach Mixture – In a food processor, add the room temperature cream cheese, shredded cheese blend, spinach, and 2 tbsp. of olive oil. give it a few short pulses.
- Potatoes – For whole potatoes, dice potatoes into small bite-size cubes. In a Pot add a pinch of salt to the water, add in the potatoes and bring to a light boil for about 5 minutes. Drain and set aside. for Can diced Potatoes just drain off the liquid then add it to the cooked already cooked meat.
- Sauce – In the skillet in which the meat was cooked in do not wash out the meat drippings. Add 1 can of tomato paste, 1 can of tomato sauce, and 2 to 3 tbsp of taco seasoning, and heat and stir until the tomato paste is nice and smooth or until everything is well combined.
- Tortillas – Before filling the tortillas you will need to moisten each tortilla. I take some chicken broth and add it to a plate and give each one a quick dip on both sides. just enough to moisten the tortillas. Or you can do the same by using the sauce instead give it a quick dip (not soak) into the sauce. But I must warn you it gets a little messy! LOL
Turkey and Spinach Enchiladas
Equipment
- 1 9×13 Glass Baking Dish
Ingredients
- 1 lbs. Ground Turkey
- 2 cups Spinach (Chopped)
- 1 cup Diced Potatoes
- 8 oz. Cream Cheese Room Temperature
- ¼ cup Onions
- 1 can Tomato Paste
- 1 can Roasted Tomatoes
- 1 can Tomato Sauce
- 1 packet Taco Seasoning
- Salt & Black Pepper
- 8 Flour Tortillas
- 1 cup Chicken Broth
Instructions
- Preheat Oven 375° F
- In a food processer add cream cheese, spinach, pinch of the taco seasoning, black pepper and 1 tbsp. olive oil. give a 5-6 pulse. the mixture should be a thick cream consistency.
- In a small to medium size pot of water add a pinch of Salt. Boil Potatoes for 5 to 6 minutes. Drain and set aside.
- Heat oil in skillet on medium to high heat. Add onions, 2 tbsp. of seasonings and brown ground turkey until done. Then add in the potatoes with a light toss. then add meat mixture in a a bowl and set aside.
- In the same skillet with meat drippings and all. add tomato paste, tomato sauce, 2 tbsp. seasonings and Chicken broth. Heat on medium heat and stir until tomato paste is nice and smooth.
- In a 9×13 baking dish, spread sauce around the bottom. Then place each filled tortilla onto the baking dish. Add the remaining sauce then layer with cheese.
- Cover with foil and bake in the oven 30 minutes Then remove foil and bake for additional 15 minutes or until cheese and sauce is nice and bubbly.
Notes
- For the cream cheese and spinach, if you don’t have a food processor. you can mix by hand by wearing a glove and hand mix until you have a thick creamy texture.
- Tortillas – adding moisture to the tortillas before adding your fillings. this will keep the tortillas from drying out and preventing breakage. You want them a little damp not soaked and soggy.