Cory’s turkey spinach and corn enchiladas

Twist on old El Paso red enchilada sauce recipe

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Brown 1.2 lbs of ground Turkey When fully browned and crumbled, add 3/4 cup of medium red enchilada sauce, 5 ounces of fresh baby spinach, 8 ounces of canned shoepeg corn, and 1 cup of shredded Colby Jack cheese and stir until well mixed and spinach has fully wilted. Spoon 1-2tablespoons of refried beans spread into a whole wheat tortilla and then add 1/6th of meat and spinach filling to tortilla roll and place in lightly greased 13x9 baking dish. Repeat five more times with each tortilla. Pour remaining medium enchilada sauce and entire can of mild enchilada sauce over the top of the rolled enchiladas and then top with 3/4 cup Colby Jack cheese. Bake at 375 for 18-20 minutes