A-OK? Vitamin A that is. Spinach in this recipe is a super source of vitamin A that helps with night vision.
1 Hr 10 Mins
1 lb (500 g) lean ground turkey
1/2 cup (125 mL) chopped onion
1 pkg frozen chopped spinach
1 can Old El Paso* Chopped Green Chilies, undrained
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) garlic powder
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) fat-free sour cream
3/4 cup (175 mL) shredded reduced fat Monterey Jack or Cheddar cheese
1 jar Old El Paso* Taco Sauce
1 pkg (8 large) Old El Paso* Smart Fiesta* made with Whole Grain Tortillas
1/2 cup (125 mL) Old El Paso* Thick N' Chunky Salsa
Heat oven to 350ºF. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large nonstick skillet, cook turkey and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until turkey is no longer pink.
Stir in spinach; cook, stirring frequently, until thawed. Stir in green chilies, cumin, garlic-pepper blend, sour cream and 1/4 cup of the cheese.
Spread about 1 teaspoon taco sauce on each tortilla. Top each with about 1/2 cup turkey mixture. Roll up tortillas; place seam sides down in baking dish. In small bowl, mix remaining taco sauce and the salsa; spoon over enchiladas. Sprinkle with remaining 1/2 cup cheese.
Spray sheet of foil with nonstick cooking spray; cover baking dish with foil, sprayed side down. Bake 40 to 45 minutes or until thoroughly heated.
Tip : Spinach offers a host of nutrients including vitamins A, C, folic acid and iron to name a few. Iron helps transport oxygen to red blood cells to prevent anemia.
Storage : Ground turkey should be used within 1 or 2 days of purchase, or should be frozen. Ground turkey breast is leaner than ground turkey, and can be used instead, if you like.
Did You Know? : Garlic-pepper blend can be purchased in the spice section of the grocery store. It's a mixture of garlic powder, ground pepper and other seasonings. If not available, use 1/4 teaspoon pepper and 1/4 teaspoon garlic powder instead.