Turkey And Spinach Enchiladas Recipe

Ingredients

• 1 (10-ounce) box frozen spinach, thawed and very well drained
• 1 1/2 cups (8 ounces) finely chopped, cooked turkey meat
• 1/2 cup sour cream
• 3/4 teaspoon ground cumin
• 2 cups shredded Monterey Jack, divided (8 ounces)
• 1/2 (4 1/2-ounce) can drained green chilies (like Old El Paso®), divided
• 6 (8-inch) Atkins Bakery™ Tortillas
• 1 cup low-carb salsa

Instructions

1. Heat oven to 350F and spray a 9- by 13-inch baking pan with vegetable spray. In a large bowl, combine spinach, turkey, sour cream, cumin, 1 cup of the cheese and 2 tablespoons of the green chilies.
2. Lay tortillas on a work surface and place about 1/2 cup of the spinach mixture on each; roll the tortillas to encase the filling and place seam-side down in prepared pan. Spoon salsa over the enchiladas; sprinkle with remaining cup cheese and remaining 2 tablespoons chilies.
3. Cover pan with foil and bake until enchiladas are heated through and bubbling, 25 to 30 minutes. Remove foil and place pan briefly under the broiler to brown tops of the enchiladas slightly. Serve hot, with more salsa, sour cream and chilies on the side if desired.