Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------ENCHILADES------------------------------
1 lb Ground turkey; 8 oz (1 pk)cream cheese; cubed
2 c Picante sacue salsa; mild, -light or regular
-medium or hot(divided use) 12 7" Flour tortillas;
10 oz (1 pk) frozen spinach, -warmed
-thaw squeezed dry 14 1/2 oz (1 cn) diced tomatoes; in
2 ts Ground cumin; divided use -juice
1/2 ts Salt or less to taste 1 c Cheddar cheese; shredded

---------------------OPTIONAL TOPPINGS--------------------------
Lettuce; shredded Diced avocado;
Black olives; Sour cream;

In a large skillet, cook turkey until no longer pink, breaking into
small piece. Add 1 cup of the picante sauce, the spinach, 1 1/2
cumin and salt (if desired). Cook and stir 5 minutes or until most of
the liquid has evaporated. Add cream cheese, stirring just until
melted. Spoon about 1/3 cup filing down center of each warmed
tortilla; roll up and place seam-side-down in a lightly greased 13" X
9" baking dish. Combine tomatoes and remaining 1 cup picante sauce
and 1/2 ts cumin. Spoon over enchiladas. Bake at 350 degrees for 20
minutes or until hot. Sprinkle with cheddar; return it oven 2
minutes. Top as desired. Created by Roz Keimig of Guyman, Okla winner
of 1994 "Pick up the Pace" recipe contest. Source: The San Diego
Union-Tribune Food Section, Sept 22, 1994 Brought to you and yours
via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION
On 01-03-95

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