Turkey Enchiladas with Spinach and Cheese


TURKEY ENCHILADAS ARE A HIGHLIGHT of the post-Thanksgiving meal repertoire. After the turkey sandwiches, and the turkey soup, these are a really delicious way to use up the rest of the leftover turkey meat. Well, you don't need to wait for Thanksgiving to serve this. If you don't have turkey, substitute roast chicken or even browned ground chicken or beef. • Serves 6


Olive oil
8 cloves garlic, halved
1¼ pounds fresh baby spinach
1 cup chicken or turkey broth
1 bunch scallions, sliced
2 cups fresh cilantro leaves, chopped
1 fresh jalapeno pepper, sliced (optional)
Juice of 1 lime
Salt and freshly ground black pepper
Twelve 6-inch corn tortillas
4 cups chopped roasted turkey
2 cups shredded mozzarella cheese

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