Turkey & Spinach Enchiladas

Here's the Dish

What a better way to use your leftover Thanksgiving turkey than an a quick and easy meal that is healthy and is freezer friendly, (great to save for a busy week ahead!) These enchiladas are creamy, cheesy and all together delicious! They have spinach and sautéed onions that add flavor and nutrients, (but are still kid and picky eater friendly!) If you enjoy enchiladas, try this spin on a classic today! 

Method

The estimated total time to make this recipe is 30-35 minutes.

1

Preheat oven to 350 degrees. Spray a large baking dish with cooking spray and set aside. 

2

Spray a large pan with cooking spray and cook spinach over medium high heat, stirring frequently about 5 minutes, or until thawed enough to break up with spatula. Add onions, and continue cooking until spinach is cooked through, onions are translucent, and no excess water remains in pan. Place cooked spinach and onions in a large bowl. 

3

Add turkey (or chicken) to the bowl with the spinach and onions and add the rest of the ingredients, (except for the wraps and cheese for topping).  Stir until well combined. 

4

Spoon mixture evenly down the center of each tortilla; roll up and place seam-side-down into prepared baking pan. Continue until all tortillas are filled.  Bake, uncovered, at 350 degrees for 25 minutes.  Sprinkle with remaining 1/2 cup cheese, (and enchilada sauce if desired), and bake an additional 5-10 minutes, or until cheese is melted. 

Ingredients

1 1/2 cupFully cooked turkey (or chicken), shredded
1 (10 oz) Package chopped frozen spinach (or about 1 1/2 cup vegetable of choice)
1 smallOnion, finely chopped
1 (4 oz) canGreen chilies, drained
1/2 cup Grated mozzarella cheese, or low fat white cheddar (I love Cabot brand)
1 cupLowfat plain Greek yogurt
1/2 tsp Salt
1/4 tspPepper
1/2 tspGarlic powder
1/2 tbsEnchilada seasoning (or taco seasoning)
10High fiber, low carb (or gluten free) wraps 1
Topping:1/2 cup mozzarella cheese, grated
Optional:1 (10 oz) can green chile enchilada sauce

1 I like La Tortilla brand tortillas!

Katie's Tip!

These may be frozen before baking! When ready to serve, thaw in the refrigerator and bake as directed!

Nutrition Breakdown

10 Enchiladas
160 Calories Each
5 g Fat
21 g Carbohydrate
13 g Fiber
2 g Sugar
21 g Protein
4 WWP+*

*Weight Watchers Points per serving

8 Comments

jess said:

This is in the oven right now and it smells SOOOO good. =)

November 25th, 2012 — 5:25pm  |  Reply

Kaci said:

I made thus tonight with Brocolli + Chicken. It was so delicious!!

November 25th, 2012 — 11:02pm  |  Reply

Ali Parker said:

Just made these tonight using chicken I made from your crockpot shredded chicken recipe, and they turned out perfect! They tasted so decadent!

January 6th, 2013 — 8:06pm  |  Reply

Sarah McConkey said:

I’ve made this recipe twice now and it’s absolutely delicious and so flavorful! I even made it for family after Christmas and everyone loved it. Thank you for the great recipe!!

January 7th, 2013 — 4:17pm  |  Reply

Stache said:

I am making these now they look delicious! Thank you for making people’s relationships with food healthy and balanced. You are amazing Katie!

January 22nd, 2014 — 5:36pm  |  Reply

Dashing Dish said:

you made my whole day! :) thank you stache!

January 22nd, 2014 — 6:12pm  | 

Stache said:

You are welcome! Im glad I made someone happy today :)

January 22nd, 2014 — 9:31pm  |  Reply

Jami Lynn said:

Can’t wait to make these! I may have missed, but is one enchilada equal to one serving?

August 6th, 2014 — 1:43am  |  Reply

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