Spinach Cream Cheese and Turkey Enchiladas
Savor the perfect blend of creamy indulgence and hearty flavors with these Spinach Cream Cheese and Turkey Enchiladas! This recipe transforms tender shredded turkey, softened cream cheese, sautéed spinach, and a hint of spice into a luscious filling, all wrapped in soft flour tortillas. Smothered with rich red enchilada sauce and topped with a blanket of melted Mexican blend cheese, it’s a crowd-pleasing dinner that’s ready in just 50 minutes. Ideal for leftover turkey or an easy weeknight meal, these enchiladas bring comfort food to a whole new level. Garnish with fresh cilantro for a burst of freshness and serve with a side of rice or a simple salad for a complete feast. Perfectly balanced and packed with satisfying flavors, this recipe is a must-try for enchilada lovers and anyone craving a hearty, homemade delight!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 6 cups Fresh spinach
- 2 cups Cooked turkey, shredded
- 8 ounces Cream cheese, softened
- 2 cups Shredded Mexican blend cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Cumin powder
- 8 Large flour tortillas
- 2 cups Red enchilada sauce
- 1 as needed Cooking spray
- 0.25 cups Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray.
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.
In a large mixing bowl, combine the shredded turkey, softened cream cheese, 1 cup of shredded Mexican blend cheese, salt, black pepper, and cumin powder. Mix until well incorporated.
Add the cooked spinach mixture to the bowl and stir to combine thoroughly.
Spoon about 1/3 cup of the filling onto the center of each tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
Once all the tortillas are filled and placed in the dish, pour the enchilada sauce evenly over the rolled tortillas.
Sprinkle the remaining 1 cup of shredded Mexican blend cheese evenly over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
Garnish with chopped fresh cilantro, if desired, and serve hot.
Nutrition Facts
Calories |
1094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 3013 mg | 131% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 9.7 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 643 mg | 49% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 533 mg | 11% | |
*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.
