Ingredients

The following ingredients have 4 Servings
  • 2 tbsp canola oil
  • 1 yellow onion (sliced thin)
  • 4 garlic cloves (minced)
  • 6 oz baby spinach
  • 2 cups turkey meat (cooked)
  • 1 cup shredded Monterrey Jack cheese
  • 1/2 cup shredded Monterrey Jack cheese (on top)
  • 4 soft taco flour tortillas
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup sour cream
  • 1 tsp garlic powder
  • salt
  • freshly cracked black pepper

Instruction

  • Heat up a cooking pan over medium heat and add oil. Saute onions until it’s softened and add garlic.
  • Cook for just a few seconds, until garlic becomes fragrant, and add spinach.
  • Carefully mix everything, cover with a lid, and let spinach cook down until wilted. You will need to stir every so often so spinach cooks evenly. 
  • Once spinach is wilted, mix in turkey meat and take off heat.
  • Preheat oven to 375° and lightly grease a 9×9 baking dish.
  • Spread about 1/4 cup of shredded cheese across the middle of each tortilla. Divide the turkey and spinach filling along the middle of each tortilla as well and roll them up.
  • Place each rolled tortilla in the prepared baking dish, seam down. 
  • In a small bowl, whisk all ingredients for the sauce and pour in evenly and slowly over the enchiladas, letting the sauce seem through inside and in the middle.
  • Spread more cheese over the top and bake for about 20 minutes.