- 1 pkg 12 count natural yellow corn tortilla’s (I buy the extra thin)
- 1.25 lbs. ground turkey breast
- Olive oil
- 1 tsp Emeril’s Southwest Seasoning
- 1 tsp Urban Accents Mesa Chipotle Seasoning
- 1 tsp Cumin
- 1 tsp salt
- 1 medium onion, chopped
- 1 – 4 oz can fire roasted chopped green chilis
- 5 cups fresh spinach leaves – chopped
- ½ cup (4 oz) light sour cream (daisy brand is gluten free)
- 2 cups shredded Mexican cheese – divided – (1 cup in enchiladas and 1 cup for top)
- 2 – 10 oz cans Old El Paso Enchilada Sauce (*be sure to read the ingredients on back of can…I had an old can (still within expiration date) and the label said it contained traces of wheat whereas the newly purchased did not contain wheat – only soy)
- ½ tsp cumin
- ½ tsp Urban Accents Mesa Chipotle Seasoning
- ½ tsp garlic powder
- ½ tsp Agave nectar ( or sugar)
In a separate sauté pan, add the sauce ingredients and combine heating over low heat just until warm. Turn off heat.
Here’s the messy part…
Take a corn tortilla and dunk into the sauce – both sides. Lay the sauce-soaked tortilla on top of the turkey mixture in the pan (just for the ease of it as they are messy) and fill with filing. Roll up and place seam side down in prepared pan. They won’t be perfectly folded and some will crack…that’s ok, just fill them quickly and place in pan. Continue until all 12 tortillas are filled.
Top the tortillas with any remaining filling and pour the remaining sauce over top. Top with the remaining 1 cup of cheese. **see notes
** I found this recipe is best made ahead and kept in refrigerator until ready to bake (even if it’s just an hour before). The enchilada sauce soaks into the corn tortillas and makes it amazingly moist without being soupy. Otherwise, if baking right away, you can adjust the amount of sauce you pour over the top depending on your preference.
Cover pan with foil and place in 350 degree oven for 50 minutes. Remove foil and allow to bake another 8-10 minutes until brown and bubbly. Remove and allow to sit for 10 minutes before serving. Really really good. Serve with sour cream and black bean salsa. (The black bean salsa I made was delicious! The recipe is from my Quinoa Southwest Salad and you make it as listed omitting the quinoa…so easy!)