Oven Baked Turkey Spinach Enchiladas Extraordinaire
Take your enchilada game to the next level with these Oven Baked Turkey Spinach Enchiladas Extraordinaire! Packed with lean ground turkey, nutrient-rich baby spinach, and a perfectly spiced blend of cumin and chili powder, this flavorful dish is a delicious and wholesome twist on traditional Mexican-inspired fare. Each enchilada is wrapped in warm corn tortillas, smothered in savory red enchilada sauce, and topped with a generous layer of gooey melted Mexican cheese. With just 20 minutes of prep time, this easy baked recipe is perfect for busy weeknights yet impressive enough for entertaining. Serve these enchiladas with a dollop of sour cream and a sprinkle of fresh cilantro for a vibrant, crowd-pleasing meal that’s big on flavor and nutrition. Keywords: turkey enchiladas, spinach enchiladas, baked enchiladas, Mexican dinner recipes, healthy enchilada recipe.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground turkey
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 6 cups Baby spinach, chopped
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 10 pieces Corn tortillas
- 2 cups Shredded Mexican cheese blend
- 2 cups Red enchilada sauce
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Sour cream (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes.
Add the ground turkey to the skillet. Cook and crumble the turkey until it is no longer pink, approximately 5-7 minutes.
Stir in the cumin, chili powder, salt, and black pepper. Mix well to coat the turkey evenly with spices.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove the skillet from heat and set the filling aside.
Wrap the corn tortillas in a damp paper towel and microwave them for 30 seconds to make them pliable.
Spoon a small amount of the turkey-spinach mixture into the center of each tortilla. Add a sprinkle of shredded Mexican cheese, then roll the tortilla tightly and place it seam-side down in the prepared baking dish.
Repeat with the remaining tortillas and filling, arranging them tightly in the dish.
Pour the red enchilada sauce evenly over the rolled tortillas, making sure they are fully covered.
Sprinkle the remaining shredded cheese over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro and serve with sour cream on the side, if desired. Enjoy!
Nutrition Facts
Calories |
4525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.7 g | 332% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 895 mg | 298% | |
| Sodium | 11198 mg | 487% | |
| Total Carbohydrate | 302.2 g | 110% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 30.9 g | ||
| Protein | 252.5 g | 505% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 4290 mg | 330% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 3670 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
