Skip to Content

Turkey and Spinach Enchiladas

Sharing is caring!

Turkey and Spinach Enchiladas

Turkey and Spinach Enchiladas

Jessica Braider
This is an absolute favorite in my house. I love making it, since it’s so easy to prepare, and it's a great way to slide spinach into the dinner repertoire.
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Mexican
Servings 8 servings


  • 1 lb. ground turkey, beef, or meatless crumbles
  • 10 oz. frozen chopped spinach
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 1/4 cups salsa (look for brands with no sugar added),
  • 1 cup shredded Cheddar cheese
  • 8 soft taco size (8-inch) whole wheat or white flour tortillas (use wheat/gluten-free, if needed)


  • Spray a 9 x 13-inch oven-safe dish with nonstick cooking spray. Preheat the oven to 350 degrees.
  • In a large nonstick skillet, brown the turkey over medium heat.
  • Meanwhile, thaw the spinach in the microwave and squeeze out the excess water (I use the bottom of a bowl to press the liquid through a colander). If the turkey is cooked through before the spinach is ready, remove it from the heat until you are ready to add the spinach, so it doesn’t get overcooked.
  • Pour off any excess liquid from the turkey and add the spinach, chili powder, cumin, and salsa.
  • Cook the mixture until it is heated through, about 2 minutes. Remove it from the heat and stir in 3/4 cup of the cheese.
  • Divide the turkey mixture among the tortillas, spooning it down the center of each tortilla. Roll the tortillas and transfer them to the casserole dish, seam side down. Sprinkle the remaining cheese on top.
  • Cover the dish with aluminum foil (spray the bottom of the foil first with nonstick spray if it will be touching the top of the enchiladas) and bake it until the enchiladas are warmed through, about 15 minutes.
  • Remove the foil for the last 5 minutes of cooking. Serve it immediately or cover and freeze it for up to 3 months.

Slow Cooker Directions

  • Combine all ingredients except the tortillas in the slow cooker and cook on low for 7 - 8 hours or on high for 4 - 5 hours, until the meat is cooked through. Fill the tortillas, place in an oven-safe dish as directed, and then place in the oven for 5 - 10 minutes to melt the cheese. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Brown the meat, thaw the spinach, shred the cheese if necessary and refrigerate, cook and refrigerate the enchilada filling, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Use extra chili powder or use chipotle chili powder or hot Mexican chili powder and spicy salsa.
Tip: Tortillas will stay fresh for up to two weeks when stored in the refrigerator or 3 months in the freezer. If freezing them, thaw them overnight in the fridge before using them. If you’re short on time, you can thaw tortillas in the microwave by wrapping them in damp paper or cloth towels and heating until soft, about 60 seconds.
Nutritional Information Per Serving (% based upon daily values): Calories 320, Total Fat: 14g, 22%; Saturated Fat: 5g, 25%; Cholesterol: 70mg, 23%; Sodium: 620mg, 26%; Total Carbohydrate: 28g, 9%; Dietary Fiber: 3g, 12%; Sugar: 2g; Protein: 21g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Company/Entertaining, Dinner, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, Nut-Free, Potluck/Buffet, Sandwiches/Wraps, Slow Cooker, Spring, Summer, Vegetarian, Winter
Tried this recipe?Let us know how it was!
Recipe Rating

    Your Cart
    Your cart is emptyReturn to Shop