I got this recipe from a friend years ago, and kind of forgot about it. I came across it when organizing my recipe binder and made it again for my family last week. I forgot how good it was!
1 lb. ground turkey (or ground beef)
3 cups salsa (Old El Paso, of course), divided
1 (10 oz.) package frozen chopped spinach, thawed, squeezed dry
2 1Ž2 tsp. ground cumin, divided
1/2 tsp. salt
1 (250 g.) package cream cheese, cubed
12 flour tortillas (7 inch), warmed
1 (14 oz.) can diced tomatoes, undrained
1 cup shredded cheddar cheese
Optional toppings, to serve at the table: Shredded lettuce, black olives, diced avocado, sour cream.
In a large skillet, cook turkey until no longer pink, breaking it into small pieces with a spoon. Drain excess fat. Add 1 cup of the salsa, the spinach, 1 1/2 tsp. of the cumin, and the salt. Cook and stir for 5 minutes or until most of the liquid has evaporated. Add the cream cheese, stirring just until melted.
Spoon about 1/2 cup filling down the centre of each warmed tortilla. Roll up and place seam side down in a lightly greased 13 x 9 baking dish.
Combine tomatoes and remaining 2 cups salsa and 1tsp. cumin in a medium bowl. Spoon over enchiladas. Bake at 350 F. for 20-30 minutes, or until hot. Sprinkle with cheddar; return to oven 2 minutes. (You can also serve the cheddar from the table to sprinkle on each portion.)