Easy Homemade Cheesy Turkey & Spinach Enchiladas under $20

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WHAT YOU’LL NEED (makes 5 servings)

IMG_3862– 1 package ground turkey

– 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.

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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

Friday Night Girl Talk at RED O Restaurantf

Like clock work, one night each month my friend Vee and I explore Los Angeles in search of a place to enjoy yummy food while dishing on our latest headlines. The tradition started to catch up post college. This month we dined at RED O Restaurant, which boasts its Mexican Cuisine by renowned chef Rick Bayless. 

Before visiting a restaurant, I usually take a peak at it online. I prefer to know what i’m walking into, it gives me more time to chat and minimizes the chances that i’ll end up at a place that I wouldn’t recommend to my worst enemy. After browsing RED O’s gallery and menu I decided that it had potential and made reservations via Open Table.

Once I arrived I parked valet ($8), street parking was non-existent. We were seated almost immediately. The seating was really comfy but our unleveled table rocked. The rocking got little annoying, so I unsuccessfully attempted to remedy the problem by stacking sugar packets under the table leg.

 Moving on… You know how hosts/servers volunterily recommend dishes or specials? That usually annoys me, so it didn’t bother me when it didn’t happen.  I ordered Grilled Mary’s Chicken Enchiladas Suizas (creamy tomatillo sauce, melted Sonoma jack, black beans, frisee, watercress, $20). 
Vee opted for the Classic Tortilla Soup (grilled Mary’s chicken, crispy tortillas, Sonoma Jack cheese, avocado, thick crema, toasted pasilla negro chile, $10) and Lamb in Chile Colorado Tacos (grill-seared, braised Sonoma lamb with black beans & red chile, $17).
My enchiladas were average. Am I wrong to expect them to be delicious because RED O specializes in Mexican cuisine? Vee said that her meal was good but she had higher expectations as well. We agree that the presentation surpassed taste (Don’t judge a book by its cover). 
Would I visit again? Yes, I’m no stranger to second chances and  i’m interested in tasting a couple desserts and a cocktail including the Strawberry-Mango Shortcake, Coconut Tres Leches Cake and La Dama. 
    
 
RED O Restaurant
8155 Melrose Ave
Los Angeles CA 90046
Tel: (323) 655-5009
Fax (323) 655-5010