These enchiladas are a breeze to make and come out wonderfully. The changes I made to the original recipe were to use ground turkey instead of beef and corn tortillas instead of flour. Serve it with rice and beans, steamed broccoli, or a garden salad for a quick and easy weeknight dinner.
CREAMY BEEF (or TURKEY or CHICKEN) and SPINACH ENCHILADAS (makes 6 enchiladas)
1/2 pound ground meat
1 cup chunky salsa, divided
2-3 cups fresh spinach
1 tsp ground cumin, divided
salt
4 oz 1/3-less-fat cream cheese, cubed
6 corn or small flour tortillas
1/2 can (14.5 oz) can diced tomatoes
1/2-1 cup shredded Mexican-blend cheese
Preheat oven to 350F.
Cook ground meat in a large nonstick skillet over medium heat until meat crumbles and is no longer pink; drain. Add 1/2 cup salsa, spinach, 3/4 tsp cumin, and salt. Cook, stirring occasionally, 2-3 minutes or until most of the liquid has evaporated and spinach wilts.
Add cream cheese and stir until blended. Remove from heat. Spoon meat mixture evenly onto tortillas. Roll up and place seam-side down in a 8x8 baking dish coated with cooking spray.
Stir together diced tomatoes and remaining 1/2 cup salsa and 1/4 tsp cumin, pour over enchiladas.
Bake 20 minutes. Top with cheese and bake 5 minutes longer or until cheese melts.
Recipe Source: http://normalcooking.com/2016/03/02/creamy-beef-spinach-enchiladas/
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