OVEN-BAKED TURKEY-SPINACH ENCHILADAS EXTRAORDINAIRE
Make and share this Oven-Baked Turkey-Spinach Enchiladas Extraordinaire recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350°F.
- Grease a 13x9-inch baking dish.
- In a large skillet, cook the ground turkey with onions and garlic (if using) until no longer pink, breaking into small pieces with a spoon.
- Add in 1 cup of Pincante sauce, spinach, 1-1/2 tsp cumin, salt, and the diced tomatoes. (tomatoes can be slightly drained for a less thinner mixture).
- Cook, and stir for 5 minutes, or until most of the liquid has evaporated.
- Add in the cream cheese, stirring just until melted and combined.
- Spoon about 1/3 cup of filling down the center of each warmed tortilla; roll up, and place seam-side down in a the prepared baking dish.
- In a bowl combine the remaining 1 cup of Picante sauce and the remaining 1/2 tsp cumin, then spoon over the enchiladas.
- Bake in a 350 degree F oven for 20 minutes or until hot.
- Remove from the oven, and sprinkle with grated cheddar cheese, return to the oven, and bake for 5 minutes more, or until the cheese is melted.
- Top with toppings that are listed, or top with your favorite toppings.
TURKEY SPINACH ENCHILADAS WITH SPINACH AND POBLANO PEPPER
Cheesy, gooey enchiladas are great, but maybe not for one's waistline or heart rate. Never fear, dear home chef, we've got you covered with this one. Healthy, fresh spinach and turkey, two things that make the doctors happy, are featured in these rolled delights. We can't say eating two of these a day will do wonders for your health (seriously, don't do that), but it will make your taste buds happy.
Provided by Chef David Padilla
Time 50m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a casserole dish with cooking spray Prepare a baking sheet with foil Ingredient(s) used more than once: enchilada sauce Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Coarsely chop spinach.Core tomato and cut into 1/2" dice.Peel and halve shallot. Slice thinly.Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. 2 Start the Filling Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add ground turkey to hot pan. Cook, breaking up with a spoon, until no pink remains, 7-9 minutes.If using ground beef, cook, breaking up meat, until no pink remains, 4-6 minutes.Transfer ground turkey to a plate.Wipe pan clean and reserve. 3 Finish the Filling Return pan used to cook turkey to medium-high heat and add 2 tsp. olive oil.Add tomato, poblano pepper (to taste) and shallot to hot pan and stir occasionally until softened and beginning to char, 3-5 minutes.Add turkey and any accumulated juices, spinach, seasoning blend, and 2 Tbsp. enchilada sauce (reserve remaining for topping tortillas). Stir occasionally until spinach is wilted, 2-3 minutes.Remove from burner. 4 Assemble the Enchiladas Place tortillas on a clean work surface. Evenly distribute filling in center of tortillas.Fold tortilla over filling, then tuck tortilla under and roll. Place rolled enchilada, seam side down, in prepared casserole dish. Repeat with remaining tortillas.Top enchiladas with remaining enchilada sauce and cheese. 5 Bake Enchiladas and Finish Dish Place casserole dish on prepared baking sheet to catch any drips. Bake in hot oven until cheese is melted and bubbly, 10-12 minutes.Plate dish as pictured on front of card, garnishing enchiladas with sour cream. Bon appétit!
Nutrition Facts :
SPINACH ENCHILADAS
These are really good. I have a lot of company and once made all mexican food, this was one of my recipes that went over well.
Provided by Melaine
Categories Spinach
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients in container of electric blender and process until smooth. Set aside.
- Try tortillas, one at a time, in hot oil about 5 seconds on each side.
- Drain on paper towells.
- Spoon 1 Tbs. of each cheese on onion on each tortilla, roll up and place in a lightly greased 12 x 8 baking dish.
- Spoon spinach mixture over and sprinkle with remaining cheese.
- Bake uncovered, at 325 for 30 minutes.
Nutrition Facts : Calories 706.4, Fat 53.9, SaturatedFat 23.1, Cholesterol 88.4, Sodium 796.8, Carbohydrate 33.2, Fiber 5.3, Sugar 3.5, Protein 26.2
SPINACH ENCHILADAS
If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.
Provided by SADONIA2
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
- In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
- Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.
Nutrition Facts : Calories 509.8 calories, Carbohydrate 32.3 g, Cholesterol 95.3 mg, Fat 36 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 20.5 g, Sodium 353.6 mg, Sugar 1.3 g
SPINACH, CREAM CHEESE AND TURKEY ENCHILADAS
The taste of these enchiladas is delicious with the combination of spinach and cream cheese. Enjoy them.
Provided by pink cook
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook ground turkey in skillet with chopped onion and garlic over medium heat until no longer pink.
- Add drained spinach and 1 cup of salsa to turkey meat. Cook about 5 minutes until all liquid is absorbed. Remove from heat and add cream cheese. Mix until melted.
- Lay flour tortilla flat and place 1/3 cup meat mix, roll and place in greased 13x9 inch pan with flat side up.
- Bake for 20 minutes at 350ºF. Remove from oven and top with 1 cup salsa mixed with can of diced tomatoes.
- Top with cheese. Return to oven for 5 minutes until cheese is melted.
- Serve with refried beans, Mexican rice, sour cream and guacamole.
CREAMY TURKEY SPINACH ENCHILADAS
Make and share this Creamy Turkey Spinach Enchiladas recipe from Food.com.
Provided by Julesong
Categories Spinach
Time 45m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F.
- Microwave the frozen spinach for 1 minute, then squeeze it dry.
- In a saucepan, melt the butter with the olive oil and sauté the mushrooms and onion until tender (about 5 to 7 minutes), then add the thawed/drained spinach, chopped turkey meat, Rotel, cumin, ancho, cayenne, oregano, basil, cilantro (if using), and salt, and sauté for about 7 minutes.
- Remove from heat and stir in the cream cheese and 1/4 cup sour cream until well combined.
- Lightly pan spray a 9x13-inch oven dish; pour a little of the enchilada sauce into the bottom of the dish, about 1/4 cup, and roll the dish in your hands to coat the bottom with the sauce.
- Place the flour tortillas between damp kitchen or paper towels and microwave for 45 seconds to soften.
- Spoon a quarter of the enchilada filling in the center of each tortilla, then roll each (tucking ends in) and place seam-side-down in the oven dish.
- Pour the remaining enchilada sauce over the completed enchiladas, dot with remaining 1/4 cup sour cream, then top with the grated cheeses.
- Bake at 350 degrees F for 20 to 30 minutes, until cheese is melted, bubbly, and golden.
- Serve with rice, beans, and garnish with guacamole.
Nutrition Facts : Calories 978.5, Fat 55.7, SaturatedFat 27.7, Cholesterol 163.3, Sodium 2455, Carbohydrate 74.3, Fiber 7.2, Sugar 4.8, Protein 46.7
SPINACH ENCHILADAS
We moved to Southern California many years ago from Minnesota. We especially like the Mexican food that's served here. These enchiladas have become a family favorite. -William Parman, Oxnard, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes. , Meanwhile, combine spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese. Spoon 1/2 cup of the sauce into a greased 11x7-in. baking dish. Dip tortillas into the remaining sauce; spoon about 1/4 cup spinach mixture down the center of each tortilla. , Roll up and place, seam side down, in the baking dish. Top with the remaining sauce and cheese. Bake, uncovered, at 350° for 20 minutes or until bubbly.
Nutrition Facts : Calories 182 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 453mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.
CREAMY SPINACH ENCHILADAS
I've been making this recipe on an off for years. First found it on the back of a tortilla packet. I've tweaked it a few times now. If you want you can add a small can of chicken, or a cooked chicken breast shredded up. I've done this and it goes well. I use Texas Red Enchilada Sauce Recipe #42094.
Provided by YnkyGrlDwndr
Categories Cheese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pre heat oven to 375°F In a medium size sauce pan cook onions and garlic in butter for 2 minutes, add spinach.
- Cook for 3-4 minutes stirring occasionally.
- Remove from heat.
- Stir in cottage cheese, sour cream, 1c of shredded cheese.
- The tortillas need to be gently warmed so that they will not crack when you roll them up.
- Spoon about 1/4 cup filling down center of each tortilla and roll up.
- Place seam side down in 13"x9" baking dish.
- Top with enchilada sauce and remaining cheese Bake for 15-20 minutes until bubbly.
- I suggest serving with shredded lettuce, chopped tomatoes, sliced black olives and additional sour cream and chopped spring onions!
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