86-inchcorn and wheat blend tortillas (I used plain wheat tortillas)
2scallions, thinly sliced
¼cupfresh cilantro leaves
lime wedges if desired, for serving
Instructions
Preheat oven to 350F degrees. Spray 9 x 13 inch baking dish with nonstick cooking spray and set it aside.
Heat oil in a large nonstick skillet over medium heat. Add ground turkey, garlic, cumin, salt and pepper. Cook, breaking up the turkey with wooden spoon, until it is no longer pink, about 5 minutes.
Add spinach in batches and cook, tossing with kitchen tongs, 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.
Recipe Notes
For milder flavor, substitute all or part light cream cheese for the goat cheese.Serving size: 2 turkey spinach enchiladasClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.8*SmartPoints (Green plan)8*SmartPoints (Blue plan)8*SmartPoints (Purple plan)11*PointsPlus (Old plan)
Nutrition Facts
WW Turkey, Spinach Goat Cheese Enchiladas
Amount Per Serving (2 enchiladas)
Calories 446Calories from Fat 126
% Daily Value*
Fat 14g22%
Carbohydrates 44g15%
Fiber 12g48%
Protein 37g74%
* Percent Daily Values are based on a 2000 calorie diet.