Turkey and Spinach Enchiladas
7.0g
Net Carbs
27.8g
Protein
21.0g
Fat
6.4g
Fiber
342
Calories
Ingredients:
- 1 10 oz package Frozen Chopped Spinach
- 2 cups shredded Monterey Jack Cheese
- 3/4 teaspoon Cumin
- 8 ounces Turkey Back Meat (Fryer-Roasters, Cooked, Roasted)
- 1/4 cup Green Chili Peppers (Canned)
- 8 ounces Salsa
- 1 serving Original Canola Cooking Spray
- 1/2 cup Sour Cream (Cultured)
- 6 tortillas Low Carb Tortillas
Directions:
- Heat oven to 350°F and spray a 9- by 13-inch baking pan with cooking spray.
- In a large bowl, combine spinach, turkey, sour cream, cumin, 1 cup of the cheese and 2 tablespoons of the green chilies.
- Lay tortillas on a work surface and place about 1/2 cup of the spinach mixture on each; roll the tortillas to encase the filling and place seam-side down in prepared pan.
- Spoon salsa over the enchiladas; sprinkle with remaining cup cheese and remaining 2 tablespoons chilies. Cover pan with foil and bake until enchiladas are heated through and bubbling, 25 to 30 minutes.
- Remove foil and place pan briefly under the broiler to brown tops of the enchiladas slightly. Serve hot, with more salsa, sour cream and chilies on the side if desired.
