Turkey Enchilada’s: Guest Post by Jodie from JodieFitz.com

1 pound ground turkey

1/8 cup onions, chopped

Grape tomatoes, 1 pint

¾ teaspoon cumin

1 teaspoon salt

½ teaspoon chili powder

¼ teaspoon white pepper

1 cup chopped spinach, fresh

6 oz. enchilada sauce, mild

6 Tortilla wraps, whole grain

8 – 10 oz. Price Chopper cheese, Mexican blend-shredded

 

Cook the ground turkey in a frying pan; cooking off any excess juices. Add the chopped onions to the cooked meat and continue to cook, stirring occasionally, until the onions are soft. Place the tomatoes into a mini chopper or food processor; chop until very fine and juicy. Add the tomatoes, cumin, salt, chili powder and pepper to the meat mixture. Cut the fresh spinach into small pieces and stir it into the meat mixture and remove from the heat.

 

Pre-heat the oven to 350 degrees. Spread approximately a quarter of the enchilada sauce on the bottom in the bottom of a 13 x 9 pan; just enough to coat it. Sprinkle approximately a ¼ cup of cheese into the center of a tortilla and then place approximately ½ cup of the meat mixture over the cheese. To create a closed pocket, fold in two of the sides of the tortilla about an inch or two on each side and then roll it twice in the opposite direction. Place the closed tortilla seam down in the pan and repeat the process until all of the tortilla wraps have been completed. Pour the rest of the enchilada sauce over the tortillas and top with the remaining cheese. Bake for approximately 15 – 20 minutes, until the cheese has melted and the sauce is hot. If you prepare this the night before, allow for longer baking time.

 

Note: Little hands can help chop the fresh spinach with a plastic butter knife, help with the tomatoes and assist with measuring.

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