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Turkey and Spinach Enchiladas

Course Main Course
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4

Equipment

  • 1 9x13 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 9x13 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.