Spinach and Turkey Enchiladas

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Well I turned another year older a couple of days ago.  For my birthday we went out to the farm where we picked some fresh asparagus and came home with a bag of fresh spinach.  It was so much fun!  The kids had a blast and really enjoyed devouring the asparagus we picked when we got home.  I need to try getting them to pick more vegetables because for some reason that makes everything taste a million times better.

I honestly had no plans for the spinach, but everyone loves it so I grabbed a big bag.  Last night it dawned on me to make some yummy enchiladas.  I figured it made a perfect Friday night dinner and honestly I was really craving enchiladas :)

A close up of the inside.  Doesn't that look yummy?!?

Spinach and Turkey Enchiladas
1.2 lbs ground turkey
4 cloves garlic, minced
4 oz diced green chiles
1 small onion, finely diced
2 TBS taco seasoning (or 1 packet)
1 cup salsa (I used my homemade stuff)
2 green onions, sliced
2 cups fresh spinach, chopped
15 oz enchilada sauce (or homemade)
10 flour tortillas (I used fajita size)
8 oz shredded cheese

• Brown the turkey in a skillet with diced onion and garlic over medium heat
• Add taco seasoning, chiles, and salsa and simmer for about 5 minutes
• Add spinach, cover, and simmer for about 2-3 minutes or until spinach is starting to wilt
• Coat the bottom of a 13x9 baking dish with about 1/4 of the enchilada sauce
• Place 1-2 TBS cheese in the center of each tortilla and about 1/4-1/2 cup of the meat mixture 
• Roll enchiladas and place seam side down in the prepared baking dish
• When all enchiladas are rolled top with remaining enchilada sauce
• Top with remaining shredded cheese and the green onions
• Bake in a 350 degree oven for 20-30 minutes or until cheese is melted and sauce is hot
• Serve with desired toppings

Seriously yummy!  These are so simple and delicious and everyone loved them!  I think the addition of spinach was great and so glad I decided to add it in there.

Below is the nutritional value per serving.  This recipe yields 10 enchiladas.

Nutrition Facts

Serving Size 204 g

Amount Per Serving

Calories 410 Calories from Fat 158

% Daily Value*

Total Fat 17.5g 27%

Saturated Fat 7.5g 38%

Trans Fat 0.0g

Cholesterol 81mg 27%

Sodium 459mg 19%

Total Carbohydrates 43.3g 14%

Dietary Fiber 13.6g 54%

Sugars 2.2g

Protein 28.0g

Vitamin A 21% • Vitamin C 30% Calcium 41% • Iron 79%

Nutrition Grade A-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in sugar
• High in dietary fiber
• High in iron
• Very high in manganese
• High in selenium
• High in vitamin B6

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