If you enjoy Mexican food, you'll love these easy-to-make enchiladas.
INGREDIENTS (for 6 servings):
- 1 pound freshly ground raw turkey breast
- 2 cups no-salt-added salsa, divided
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (8 ounce) package nonfat cream cheese, cubed
- 12 (6 inch) corn tortillas
- vegetable cooking spray
- 1 (14.5 ounce) can no-salt-added whole tomatoes, undrained and chopped
- 1 teaspoon ground cumin
- 3/4 cup shredded reduced-fat Cheddar cheese
- 3 cups shredded iceberg lettuce
- 3/8 cup nonfat sour cream
Cook turkey in a large nonstick skillet over medium heat until browned, stirring until it crumbles. Add 1 cup salsa and next 2 ingredients. Cook until cheese melts, stirring frequently. Remove turkey mixture from skillet; set aside.
Wipe skillet dry with a paper towel; place over medium heat until hot. Coat both sides of tortillas with cooking spray. Place 1 tortilla in skillet. Cook 15 seconds on each side. Spoon about 1/3 cup turkey mixture across center of tortilla. Roll up; place seam side down in a 13- x 9- x 2-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and turkey mixture.
Combine remaining salsa, tomato, and cumin; pour over tortillas. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until thoroughly heated. Sprinkle with shredded cheese, and let stand 2 minutes. Place 1/2 cup lettuce on each individual serving plate. Arrange two enchiladas over lettuce on each plate. Top each serving with 1 tablespoon sour cream.
Reprinted with permission of Cooking Light® magazine. All rights reserved.