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. ---------------------------------------------------------------------------
Nutrition
Ingredients
