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WW Recipe of the Day: Turkey Spinach Goat Cheese Enchiladas
I love making Mexican inspired meals at home. They turn out lighter, healthier and don’t sit so heavy on my stomach the way restaurant food often does.
These light and healthy ground turkey, spinach and goat cheese enchiladas are a great example. They are easy to make and satisfy my cravings for Mexican food for a lot fewer calories and WW Points.
It’s the first recipe I’ve made from one of my latest cookbook acquisitions: The All New Chicken Cookbook (affiliate link) from WW and it’s a winner in my book.
Table of Contents
How Many Calories and WW Points in Ground Turkey, Spinach and Goat Cheese Enchiladas?
According to my calculations, each 2-enchilada serving has 446 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
8 SmartPoints (Green plan)
8 SmartPoints (Blue plan)
8 SmartPoints (Purple plan)
11 PointsPlus (Old plan)
How to Make Ground Turkey, Spinach and Goat Cheese Enchiladas, Step-by-Step
Step 1: Prepare the Filling
Preheat oven to 350F degrees. Spray 9 x 13 inch baking dish (affiliate link) with nonstick cooking spray and set it aside.
Heat oil in a large nonstick skillet (affiliate link) over medium heat. Add ground turkey, garlic, cumin, salt and pepper. Cook, breaking up the turkey with wooden spoon (affiliate link), until it is no longer pink, about 5 minutes.
Add spinach in batches and cook, tossing with kitchen tongs (affiliate link), just until spinach is wilted, about 3 minutes.
Remove skillet from heat and stir in goat cheese until melted and well blended.
Step 2: Roll the Enchiladas and Place them in the Prepared Baking Dish
Pour half of the salsa into the prepared baking dish. Working with one tortilla at a time, spoon about 3 tablespoons filling down center of each tortilla.
Roll up and place seam side down into baking dish. Pour remaining salsa over enchiladas. Bake until hot, about 20 minutes. Sprinkle with scallions and cilantro and serve with lime wedges.
Recipe Notes
The original recipe calls for corn and wheat blend tortillas, which have a unique flavor but can be hard to find. If you prefer or can’t find them, just use ordinary flour tortillas instead.
Substitutions and Variations
No Goat Cheese:
Reduced fat cream cheese and/or nonfat Greek yogurt or sour cream would work. This will create a milder flavor as well.
More vegetables:
Chopped or sliced mushrooms would be a nice addition
Less saucy:
For crispier enchiladas I would only put the salsa on top of the enchiladas before baking, I wouldn’t put any in the bottom of the baking dish.
Cheesier:
Top with bit of low fat shredded mild cheese, such as Monterey Jack.
Serving Suggestions
We served these enchiladas alongside a crispy green salad. Corn and/or zucchini would also be delicious.
Ways to Use Leftovers
- Delicious warmed up for lunch the next day. My husband preferred them for lunch the next day.
- Portion out and freeze for future easy, healthy lunch or dinner.
If you’ve made these Ground Turkey Enchiladas with Spinach and Goat Cheese, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
WW Ground Turkey, Spinach Goat Cheese Enchiladas
Equipment
Ingredients
- nonstick cooking spray
- 2 teaspoons olive oil
- 1 pound ground skinless turkey breast
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 9 ounces fresh spinach
- 3 ounces reduced fat goat cheese, crumbled
- 16 ounces tomatillo salsa (I used Pace Brand)
- 8 6-inch corn and wheat blend tortillas (I used plain wheat tortillas)
- 2 scallions, thinly sliced
- 1/4 cup fresh cilantro leaves
- lime wedges if desired, for serving
Instructions
- Preheat oven to 350F degrees. Spray 9 x 13 inch baking dish (affiliate link) with nonstick cooking spray and set it aside.
- Heat oil in a large nonstick skillet (affiliate link) over medium heat. Add ground turkey, garlic, cumin, salt and pepper. Cook, breaking up the turkey with wooden spoon (affiliate link), until it is no longer pink, about 5 minutes.
- Add spinach in batches and cook, tossing with kitchen tongs (affiliate link), just until spinach is wilted, about 3 minutes. Remove skillet from heat and stir in goat cheese until melted and well blended.
- Pour half of the salsa into the prepared baking dish.
- Working with one tortilla at a time, spoon about 3 tablespoons filling down center of each tortilla. Roll up and place seam side down into baking dish.
- Pour remaining salsa over enchiladas.
- Bake until hot, about 30 minutes. Remove from the oven and sprinkle with scallions and cilantro.
- Serve with lime wedges, if desired.
Notes
(Must be logged into WW on a smartphone or tablet.) 8 SmartPoints (Green plan) 8 SmartPoints (Blue plan) 8 SmartPoints (Purple plan) 11 PointsPlus (Old plan) The recipe calls for corn and wheat blend tortillas, which have a unique flavor but can be hard to find. If you prefer or can’t find them, just use ordinary flour tortillas instead. For milder flavor, substitute all or part light cream cheese for the goat cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source:The All New Chicken Cookbook (affiliate link) from WW (formerly Weight Watchers).
Ole! My wife liked it, so it’s a winning recipe.