Turkey Enchilada’s

 

It’s Dinner time!  And, I’m posting this recipe during a week that ground turkey is on sale (wahoo to a little savings).  I love this recipe for many reasons;

1.  You can make the meat ahead of time so that cooking a hot meal is a little quicker on a busy night.

2.  My kids don’t like tomatoes and spinach alone, but in this recipe they gobble them up without complaint…you can’t taste them even though they now know what’s in there.

3.  It’s a delicious dish, if I do say so myself, and my entire family & my kid’s friends (so far) give this a ‘thumbs up’ all around!

Turkey Enchilada’s by Jodie Fitz

1 pound ground turkey

1/8 cup onions, chopped

Grape tomatoes, 1 pint

¾ teaspoon cumin

1 teaspoon salt

½ teaspoon chili powder

¼ teaspoon white pepper

1 cup chopped spinach, fresh

6 oz. enchilada sauce, mild

6 Tortilla wraps, whole grain

8 – 10 oz. Price Chopper cheese, Mexican blend-shredded

 Cook the ground turkey in a frying pan; cooking off any excess juices.  Add the chopped onions to the cooked meat and continue to cook, stirring occasionally, until the onions are soft.  Place the tomatoes into a mini chopper or food processor; chop until very fine and juicy.  Add the tomatoes, cumin, salt, chili powder and pepper to the meat mixture.  Cut the fresh spinach into small pieces and stir it into the meat mixture and remove from the heat.

 Pre-heat the oven to 350 degrees.  Spread approximately a quarter of the enchilada sauce on the bottom in the bottom of a 13 x 9 pan; just enough to coat it.  Sprinkle approximately a ¼ cup of cheese into the center of a tortilla and then place approximately ½ cup of the meat mixture over the cheese.  To create a closed pocket, fold in two of the sides of the tortilla about an inch or two on each side and then roll it twice in the opposite direction.  Place the closed tortilla seam down in the pan and repeat the process until all of the tortilla wraps have been completed.  Pour the rest of the enchilada sauce over the tortillas and top with the remaining cheese.  Bake for approximately 15 – 20 minutes, until the cheese has melted and the sauce is hot.  If you prepare this the night before, allow for longer baking time.

Note:  Little hands can help chop the fresh spinach with a plastic butter knife, help with the tomatoes and assist with measuring.

Healthy Tip:  Use low fat and/or organic whenever possible.

 This one of my Price Chopper Kids Cooking Club Recipes – don’t forget to visit at www2.pricechopper.com/kids

 

Comments

  1. says

    Sounds great! I love the addition of all the veggies in there. I’ve made some similar recipes, but without so many veggies. Need to try this!

    • Jodie Fitz says

      It’s one of those recipes that gets my kids to eat spinach & tomatoes. Have a great weekend & hope you enjoy :) ~ jodie

    • Jodie Fitz says

      HI there! Thanks for stopping…

      I will most definitely swing by & visit, thanks for the invite! Have a great weekend,

      Jodie

    • Jodie Fitz says

      I hope I had a chance to stop by at Wonderful Food Wednesday this week…it’s been one of those crazy kind of weeks! Thanks for stopping by & hope you have an awesome weekend,

      Jodie

    • Jodie Fitz says

      Hi there…we love them!!! It’s one of those family favorite recipes over here…

      Hope you have an awesome weekend ~ jodie

    • Jodie Fitz says

      HI there,
      THANK YOU! I love using the lean turkey meat in so many recipes, especially when it’s on sale! Have a GREAT weekend,

      Jodie

  2. says

    oooh…these make my mouth water… that’s how you know when you’ve done a great job showcasing your food…thank you so much for sharing with us…xo

  3. Loida says

    Wow! I made this for my family yesterday. They love rice so I added some garden rice on the side and they LOVED it! Thanks!

    • Jodie Fitz says

      I’m so glad they enjoyed! It’s one of our favorites….I have to add it back into my menu planning – lol! We haven’t had these since January! Enjoy….and thanks for stopping by :)!!!

  4. Jill says

    We absolutely love this recipe, I discovered it on Pinterest and have made it many times since. I’ve also passed on to numerous family members who make and love it. Great work and much appreciated!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *