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 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/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.
How Many Calories and WW Points in these Enchiladas?
According to my calculations, each 2-enchilada serving has 446 calories and:
8 *SmartPoints (Green plan)
8 *SmartPoints (Blue plan)
8 *SmartPoints (Purple plan)
11 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
How to Make 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.
Turkey Spinach & Goat Cheese Enchiladas Recipe Notes
The recipe called 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 & 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.
Chopped or sliced mushrooms would be a nice addition
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.
Top with bit of low fat shredded mild cheese, such as Monterey Jack.
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.
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WW Turkey, Spinach Goat Cheese Enchiladas
- nonstick cooking spray
- 2 teaspoons olive oil
- 1 pound ground skinless turkey breast
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ 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
- ¼ cup fresh cilantro leaves
- lime wedges if desired, for serving
- 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 source:The All New Chicken Cookbook (affiliate link) from WW (formerly Weight Watchers).
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this WW Enchiladas Recipe, you might also like:
- Slim & Healthy Ground Beef Enchilada Casserole
- Easy Stacked Chicken Enchiladas
- 3-Ingredient Low Carb Green Chile Skillet Freezer Meal
- 4-Ingredient Easy Healthy Taco Cauliflower Rice Skillet
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Ole! My wife liked it, so it’s a winning recipe.