Spinach Turkey Enchiladas with Green Chilies
These spinach and turkey enchiladas deliver a lighter take on a Mexican-American classic, combining lean ground turkey with nutrient-rich frozen spinach for a protein-packed filling. Roasted green chilies provide authentic smokiness and subtle heat, while a blend of cumin and garlic powder builds savory depth. The filling stays moist thanks to fat-free sour cream, and a two-sauce topping—taco sauce mixed with chunky salsa—creates layers of flavor without excess fat. Whole grain tortillas add fiber and nutrition. This is ideal for weeknight dinners, meal prep, or feeding a family without sacrificing flavor. The dish suits anyone seeking lighter comfort food or looking to sneak vegetables into a crowd-pleasing casserole. Serve with lime wedges, cilantro, or a simple green salad. What sets this version apart is the focus on whole grains and reduced-fat dairy while maintaining the warming, cheesy casserole appeal of traditional enchiladas.
Ingredients
- 1 lb lean ground turkeyground chicken breast1:1poultry
same nutrition profile
- ½ cup chopped onion
- 1 pkg frozen chopped spinachfresh spinach2 cups fresh yields ~0.5 cup cookedvegetable
reduce cooking time to 2-3 minutes
- 1 can chopped green chilies, undrained
- ½ tsp ground cumin
- ¼ tsp garlic powder
- ¼ tsp pepper
- ½ cup fat-free sour creamGreek yogurt1:1dairy
tangier; adds protein
- ¾ cup shredded reduced-fat Monterey Jack or Cheddar cheesepart-skim mozzarella1:1dairy
milder flavor; mozzarella melts very smoothly
- 1 jar taco sauce
- 1 pkg whole grain tortillas, 8 largecorn tortillas1:1grain
4
- ½ cup thick and chunky salsa
Instructions
- 1
Heat oven to 350°F and spray a 13x9-inch baking dish with nonstick cooking spray.
- 2
In a large nonstick skillet, cook turkey and onion over medium-high heat, stirring occasionally, until turkey is no longer pink.
- 3
Stir in spinach and cook, stirring frequently, until thawed.
- 4
Add green chilies, cumin, garlic powder, pepper, sour cream, and 1/4 cup of the cheese to the skillet; mix well.
- 5
Spread about 1 teaspoon taco sauce on each tortilla.
- 6
Top each tortilla with about 1/2 cup turkey mixture and roll up tightly.
- 7
Place rolled tortillas seam-side down in the prepared baking dish.
- 8
Mix remaining taco sauce with salsa in a small bowl and spoon over enchiladas.
- 9
Sprinkle with remaining cheese.
- 10
Cover the baking dish with foil that has been sprayed with nonstick cooking spray on the underside.
- 11
Bake until thoroughly heated, about 40 to 45 minutes.
Tips
Thaw the spinach in the skillet over medium heat and press out excess moisture with a wooden spoon before mixing with other ingredients. This prevents the filling from becoming watery and keeps the tortillas from getting soggy during baking.
Roll tortillas snugly around the filling without tearing them. If a tortilla tears, lay it flat, patch with another piece, and overlap in the dish—the cheese and sauce will hold everything in place.
Assemble enchiladas a few hours ahead, cover, and refrigerate. Add 5 to 10 extra minutes to the baking time if baking from cold straight from the fridge.
Good to Know
Cover and refrigerate up to 3 days. Do not freeze as the texture of the filling and sauce can become grainy upon thawing.
Assemble completely, cover tightly with foil, and refrigerate up to 8 hours before baking. Increase bake time by 5 to 10 minutes if starting from cold.
Serve hot from the oven with lime wedges, fresh cilantro, diced tomatoes, sliced avocado, or a simple green salad on the side.
Common Mistakes
Do not skip pressing excess moisture from thawed spinach to avoid a watery, soggy casserole.
Do not overbake or the cheese will brown too darkly; cover with foil to prevent this.
Do not skip spraying the foil on the underside to avoid the sauce sticking to it.
Substitutions
Dairy-Free Swaps
milder flavor; mozzarella melts very smoothly
General Alternatives
same nutrition profile
reduce cooking time to 2-3 minutes
Full guide →FAQ
Can I make these enchiladas ahead and freeze them?
Freezing is not recommended. The filling texture and sauce can become grainy and separate upon thawing. Assemble and refrigerate up to 8 hours instead, adding 5 to 10 minutes to bake time.
What if I don't have fat-free sour cream?
Use regular sour cream in the same amount, or substitute with plain Greek yogurt for added protein. Both will work; Greek yogurt adds tanginess. Avoid non-dairy sour cream substitutes, which can curdle with heat.
How long do leftover enchiladas keep in the fridge?
Cover and refrigerate leftovers up to 3 days. Reheat covered in a 350°F oven for 15 to 20 minutes until heated through, or cover and microwave individual portions for 2 to 3 minutes.