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!
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Turkey & Spinach Enchiladas
Here's the Dish
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 cup | Fully cooked turkey (or chicken), shredded |
| 1 (10 oz) | Package chopped frozen spinach (or about 1 1/2 cup vegetable of choice) |
| 1 small | Onion, finely chopped |
| 1 (4 oz) can | Green chilies, drained |
| 1/2 cup | Grated mozzarella cheese, or low fat white cheddar (I love Cabot brand) |
| 1 cup | Lowfat plain Greek yogurt |
| 1/2 tsp | Salt |
| 1/4 tsp | Pepper |
| 1/2 tsp | Garlic powder |
| 1/2 tbs | Enchilada seasoning (or taco seasoning) |
| 10 | High 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
4 Comments
jess said:
This is in the oven right now and it smells SOOOO good. =)
Kaci said:
I made thus tonight with Brocolli + Chicken. It was so delicious!!
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!
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!!