WHAT YOU’LL NEED (makes 5 servings)
– 2 cups Mexican Cheddar Jack cheese (shredded)
– 14 White Corn Tortillas
– 1 can of mild enchilada sauce (19oz)
– 1/2 bunch green onions
– baby spinach (about 1.5 cups)
– 1/2 teaspoon seasoned salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon garlic salt (optional)
– canola oil
– sour cream (optional)
– 9X13″ casserole dish or non-stick pan (for baking) and a large frying pan.
Step 1 – Preheat oven to 350 degrees
Step 2 – In a large frying pan add 3 tablespoons of canola oil. At low/medium heat cook each tortilla for 5-10 seconds (until flexible, not crispy). Add more oil as needed. Place cooked tortilla on a paper towel to absorb excess oil. Repeat until all tortillas cooked.
Step 3 – Place ground turkey in the empty pan. Add seasoned salt, black pepper and garlic salt . Stir occasionally. Once meat is three-fourth’s cooked, add 1 large handful of spinach. Once that spinach cooks down, add a second large handful.
Step 4 – Chop green onions and set aside
Step 5 – Pour a generous layer of enchilada sauce in baking dish, enough to cover the bottom.
Step 6 – Place a single tortilla on a plate, then add a small amount of enchilada sauce to both sides. Add a large table spoon of turkey and spinach mix to center of tortilla. Sprinkle a small amount of cheese and green onion too.
Step 7 – Roll up, and place the seamed side face down in baking dish. Repeat until pan is filled.
Step 8 – Pour remaining enchilada sauce evenly over top of enchiladas, then cover with cheese, and garnish with remaining green onion.
Step 9 – Bake in preheated oven for 15-20 mins, until sauce is bubbling and cheese is lightly browned at edges.
Step 10 – Serve and eat. Enjoy!
Thanks for reading. Ask any questions and let me know if you try it. xoxo