Ground Turkey and Veggie Stuffed Enchiladas

Start by getting the ground turkey going. Cook it in a skillet over medium high heat along with your diced onion and seasonings. When turkey is browned and onions are softened, remove skillet from heat and set aside.

Line a rimmed sheet pan or baking dish with aluminum foil and preheat your oven to 400 F. Spray the aluminum foil lightly with Pam baking spray. Set aside.

Defrost the frozen spinach in the microwave, according to package instructions.

Then, lay out one tortilla on your pan. Add a layer of spinach down the center of it.

On top of the spinach, add a layer of Rotel tomatoes (drained) and some of the diced green chilies.

Finally, add some of the ground turkey mix on top of the chilies. Then, roll up the tortilla, leaving it on the pan seam side down. Do the exact same process on the other 3 tortillas.

When the tortillas are all completed, pour the enchilada sauce on top of them. Then, toss the cheese on top and put in the oven for 20-25 minutes.

Once the cheese is nice and browned on top, bring the enchiladas out of the oven and serve them up! We had ours with brown rice served Mexican style.