Spinach and Turkey Enchiladas

[scorpgc]

Happy Fall Everyone! Finally back from our European vacation and ready to re-stock our pantries with all the good lc stuff! Traveling is fun, and we like to do 1 to 2 good trips a year, but after the first several days...I miss my own cooking! Anyone else feel that way? It's great to be pampered and served, but there is nothing like coming home to hang your hat and know what you're eating.

Made a killer Enchilada dinner last night. Instead of using turkey, I used 94% lean ground pork, and it was amazing. Here's the recipe:

1 lb. Ground Pork or Turkey
1 lb. Bag Frozen Spinach (drained / squeezed well)
2 Cups Salsa
1 Can Diced Tomatoes / Rotel Brand is Great
2 Cups Cheddar or Mex Mix, Shredded
8 oz. Cream Cheese, Cubed
2 tsp. Cumin
2 cloves Garlic
Handful Chopped Green Onions
Low Carb Wraps (mine are 5 net carbs)


Start by cooking your ground meat, adding the onions and garlic after the meat begins to brown. Drain any fat after the meat is browned and crumbled. With the 94% lean pork, there was no excess oil.

Add defrosted and drained spinach to the pan along with 1 cup of salsa, cumin and any other spices you enjoy. Saute this on medium for about 4-5 minutes, or until all of the liquid has evaporated.

Fold in the cubes of cream cheese and turn off flame. As the cream cheese melts, continue to stir slowly.

Place about 1/4 or 1/3 cup of mix down the center of each LC tortilla, folding over and placing seam-side down in a oiled 13 x 9 baking pan.

Mix your Rotel tomatoes with the remaining salsa and evenly pour or top each enchilada.

Bake this uncovered at 350 for about 30 minutes. Remove from oven, sprinkle grated cheese over all and return to oven for about 10-minutes.

These enchiladas were very good, and would be great even without the additional grated cheese...BUT we love cheese. Any excuse!

Note: You CAN and most of you will make smaller portions. I'm a big guy and could only eat one with the Pinto beans...well, maybe 1/2 of another.

[SusyQz]

That looks sooo good... Thanks for posting this.. Love cheese here too......

[SugarPop]

Hi scorpgc........(You should hear me try to pronounce your screen name.....lol) Anyway- welcome back...I remember your post before you left and your busy life with all the kids activities, etc. Hope you got some good R & R. I look forward to your recipes and the ones you bump that you've tried.

Question........Are we talking fresh salsa or jarred salsa, or does it matter? Sounds delish.

B

[Mackenzie]

I wondered where you were? I was going to post a message on the PG because I hadn't seen any posts from you recently! Wow, your vacation sounds wonderful! Put me on the list of people who miss their own cooking while traveling........... Welcome home!

[tim964]

Welcome back Gary - the enchiladas look fantastic.

[Strawberry]

OMG... you're making me drool! That looks scrumptious!

Thanks for sharing the recipe and posting the pics!

[scorpgc]

Thank you everyone! Good to be home and back to my own LC cookin and all of your wonderful recipes and suggestions!

SugarPop: I would use fresh Salsa, by all means! For me the canned works well because it has quite a bit of sauce, typical of enchiladas...

[SmileySue]

Welcome back Gary. It's good to hear from you again.

The recipe looks awesome.

Yeah, I'm one of those people that prefers to do their own cooking now. I like knowing exactly what's going into my food.