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Turkey, spinach, and goat cheese enchiladas

Turkey, Spinach & Goat Cheese Enchiladas

5
Points®
Total Time
46 min
Prep
20 min
Cook
26 min
Serves
4
Difficulty
Easy
Here's a tasty Mexican meal that will easily become a family favorite. Play around with the flavor profile: Try ground chicken breast instead of turkey, baby arugula instead of spinach, crumbled feta instead of goat cheese, and red salsa instead of salsa verde. Serve with a packaged slaw mix tossed with some lime juice, salt, and pepper.

Ingredients

Cooking spray

4 spray(s)

Olive oil

2 tsp

Uncooked ground turkey breast

1 pound(s)

Garlic

2 clove(s), minced

Ground cumin

½ tsp

Black pepper

½ tsp

Table salt

¼ tsp

Spinach

9 oz, (1 bag)

Reduced fat soft goat cheese

3 oz

Salsa verde

2 cup(s)

Corn tortilla

8 tortilla(s), medium

Scallions

2 medium, thinly sliced

Cilantro

¼ cup(s), fresh

Lime

½ item(s), cut into wedges

Instructions

  1. Preheat oven to 350°F. Spray 9 x 13-inch baking dish with nonstick spray.
  2. Heat oil in large nonstick skillet over medium heat. Add turkey, garlic, cumin, pepper, and salt and cook, breaking it apart with wooden spoon, until turkey is no longer pink, about 3 minutes. Add spinach in batches and cook, tossing with tongs, just until spinach is wilted, about 3 minutes. Remove from heat and stir in goat cheese.
  3. Pour half of salsa into prepared baking dish. Working with one tortilla at a time, spoon about 3 tbsp filling down center of each tortilla. Roll up and place seam side down into baking dish. Pour remaining salsa over enchiladas. Bake until hot, about 20 minutes. Sprinkle with scallions and cilantro and serve with lime wedges.
  4. Serving size: 2 enchiladas

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