Turkey Spinach Enchiladas With Spinach And Poblano Pepper Food

TURKEY ENCHILADA POBLANO PEPPERS

Steps:

• Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil or parchment paper.
• To prepare sauce: Heat oil in a medium saucepan over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add tomato sauce, broth, chipotle, adobo sauce, chili powder, 1/2 tsp. cumin, and 1/8 tsp. salt. Bring to a boil. Reduce heat to low and simmer for 15 minutes.
• Meanwhile, prepare stuffed poblanos: Cut each poblano in half lengthwise and remove core and seeds. Place the poblanos on the prepared baking sheet. Roast until almost tender, 13 to 15 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Add turkey and onion; cook, breaking the turkey up into smaller pieces, until the turkey is no longer pink and the onion is translucent, 5 to 8 minutes. Add garlic and tomato; cook, stirring, for 1 minute. Add the enchilada sauce, water, cilantro, cumin, oregano, and salt; cover and simmer for 10 minutes. Remove from heat and stir in tortilla pieces.
• Divide the turkey mixture among the poblano halves, spooning about 1/3 cup into each one. Top each poblano half with 1 Tbsp. cheese. Bake until golden brown and heated through, 15 to 20 minutes.
• To serve, top each stuffed poblano half with about 1/2 Tbsp. avocado and garnish with 1/2 Tbsp. sour cream, if desired.

OVEN-BAKED TURKEY-SPINACH ENCHILADAS EXTRAORDINAIRE

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.

SPINACH AND TURKEY ENCHILADAS

Steps:

• Heat oven to 350ºF. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large nonstick skillet, cook turkey and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until turkey is no longer pink.
• Stir in spinach; cook, stirring frequently, until thawed. Stir in green chilies, cumin, garlic-pepper blend, sour cream and 1/4 cup of the cheese.
• Spread about 1 teaspoon taco sauce on each tortilla. Top each with about 1/2 cup turkey mixture. Roll up tortillas; place seam sides down in baking dish. In small bowl, mix remaining taco sauce and the salsa; spoon over enchiladas. Sprinkle with remaining 1/2 cup cheese.
• Spray sheet of foil with nonstick cooking spray; cover baking dish with foil, sprayed side down. Bake 40 to 45 minutes or until thoroughly heated.

SPINACH ENCHILADAS

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.

SPINACH, CREAM CHEESE AND TURKEY ENCHILADAS

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

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.

SPINACH AND TURKEY SALAD

Steps:

• Combine all of the salad ingredients in a large salad bowl. Whisk together the lemon juice, vinegar, Dijon mustard, salt, pepper, garlic, olive oil and yogurt. Toss with the salad just before serving.

SPINACH- POBLANO ENCHILADAS

Steps:

• Preheat oven to 400o.
• Saute onion in 2 T butter in a large saucepan over medium-high heat, 3 minutes.
• Add garlic, salt, and pepper; saute 1 minute. Add flour; cook 5 minutes, stirring frequently.
• Gradually add half and half; stirring constantly~ Bring to a boil, reduce heat, and simmer 5 minutes.
• Add poblano and spinach; cool 5 minute Stir in crumbled cheese and lime juice.
• Assemble enchiladas heating tortillas in a dry skillet over medium heat until flexible. Dip in 1 cup chile sauce, fill with 1/3 cup filling, roll, and top with 1 cup sauce and shredded cheese. Bake enchiladas for 10 minute.
• Garnish with Pico de Gallo.
• Filling Add-Ins.
• 1 cup cooked shrimp,chopped.
• 1 cup lump crab meat.
• 1 cup cooked chicken, shredded.
• 1/2 cup bacon cooked and crumbled.
• 1 cup peeled jicama, diced.

TURKEY-SPINACH ENCHILADAS

Steps:

• Microwave spinach for 1-2 minutes to steam and reduce volume.
• If using frozen spinach, thaw and squeeze it dry.
• Heat the oil in a skillet and brown the turkey, breaking it up with a wooden spoon as it cooks.
• Add to skillet the mushrooms, 1 cup of the salsa, the spinach, cumin, salt, oregano and cayenne pepper, if desired.
• Cook about 4 minutes, to finish spinach and mushrooms then remove pan from heat and stir in the cream cheese until combined.
• Place 4 tortillas between damp paper towels, place in a microwave oven and heat on high for 45 seconds.
• Spoon 1/4 of the turkey filling down the center of each tortilla, roll up and then place seam side down in a 9-by-13-inch oven dish.
• Repeat with the remaining tortillas.
• This should fill the dish.
• Spoon any excess turkey mixture over the top of the tortillas.
• Mix the remaining cup of salsa with the undrained chopped tomatoes.
• Mix and pour over the top of the tortillas.
• Bake in 350F oven and bake for 20 to 25 minutes.
• You can skip this step if you are really hungry, but baking gives the flavors a chance to meld.
• Remove from oven, scatter the cheese over the top, then run under broiler to get really gooey, 3-5 minutes.
• If you like, top each serving with guacamole or fat-free sour cream.