Creamy Turkey and Spinach Enchiladas Recipe
I make a batch of these creamy spinach turkey enchiladas every time I have leftover turkey, and I look forward to it more than the original meal. Leftover turkey meat, cheese and wilted spinach rolled into flour tortillas and smothered in a rich, garlicky cream sauce. It comes together in one pan, and the whole dish bakes into something that tastes nothing like leftovers.
Servings: 4
Calories: 780kcal
Ingredients
Enchiladas:
- 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
Cream Sauce:
- 1 1/2 cups heavy whipping cream
- 1/2 cup sour cream
- 1 tsp garlic powder
- salt
- freshly cracked black pepper
Instructions
- 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°F 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.
Notes
Thicker sauce option: This sauce is meant to be thin when you pour it, it thickens slightly as it bakes. If you'd rather start with a thicker sauce, you have two options:
- Cornstarch: Whisk 1 tsp cornstarch into the cold cream before combining it with the rest of the sauce ingredients. No extra cooking needed, it thickens as the enchiladas bake.
- Flour: Flour needs to be cooked first or the sauce will taste raw and won't thicken properly. Melt 1 tbsp butter in a small saucepan, whisk in 1 tbsp flour, and cook on medium-low for about a minute. Slowly whisk in the heavy cream and sour cream and simmer for a couple of minutes, until slightly thickened, then stir in the garlic powder, salt, and pepper before pouring over the enchiladas.
Nutrition
Calories: 780kcal | Carbohydrates: 25g | Protein: 33g | Fat: 62g | Saturated Fat: 33g | Cholesterol: 222mg | Sodium: 608mg | Potassium: 651mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5825IU | Vitamin C: 16mg | Calcium: 499mg | Iron: 3mg