1 lb. ground turkey
1 onion, chopped
2 Tbsp. olive oil
2 Tbsp. minced garlic
16 oz. package chopped spinach
4 oz. can of pitted, chopped black olives
8 oz. package cream cheese
8-10 corn tortillas
28 oz. can of enchilada sauce (El Pato is what I use)
8 oz. shredded Mexican blend cheese
In a 12″ skillet heat the olive oil, add the chopped onion until it begins to soften and brown. Turn down the heat and add the minced garlic. Add the ground turkey and cook until browned.
Thaw the chopped spinach. Be sure you squeeze the water out before adding to the skillet. Add the olives and cream cheese. Stir in and melt the cream cheese until you have a consistent mixture.
Pre-heat the oven to 350 degrees. Coat a 9″ x 13″ Pyrex pan with cooking spray. Warm the tortillas and place a spoonful of enchilada, spreading it in the center of the tortilla. Add the turkey mixture and roll up the tortilla.
Once the pan is full cover with the remaining enchilada sauce and sprinkle the shredded cheese on the top. Cover the pan and place in the over for 15-20 minutes or until the cheese is melted and the enchilada sauce is bubbly.
This has quickly become on of my wife’s favorite dishes. I believe I found the original recipe on a low fat cooking web site. You can substitute any ingredients with low fat ones, for example the cream cheese and cheese. I have also added corn to this recipe for added flavor. Experiment and find out what works well for you.