We Four in Egypt

Now back in the US!

Turkey and creamed spinach enchiladas

Happen to have a whole lot of leftover turkey? Eager to use up the remaining creamed spinach? Give these turkey and creamed spinach enchiladas a try! (They’re based on an easy recipe from myrecipe.)

3 cups shredded leftover turkey
2 cups leftover creamed spinach
1 cup sour cream
2 cups shredded sharp cheddar cheese (divided into two 1-cup portions)
1 teaspoon salt
1/3 cup vegetable oil
12 tortillas*
1 jar (16 oz.) of your favorite salsa

1. Preheat oven to 350°.

2. In a bowl, mix turkey, spinach, sour cream, one cup of shredded cheese, and the salt.

3. Heat oil in an 8- to 10-inch frying pan over low heat. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds.

4. Spread a small amount of the salsa on the bottom of a 9×13 baking dish (just enough to lightly coat the bottom).

5. Fill tortillas equally with turkey mixture, roll up, and arrange side by side, seam down, in the baking dish. Pour salsa evenly over the top.**

6. Bake in oven for about 15 minutes. Remove from oven, and evenly sprinkle the remaining cup of cheddar cheese over the enchiladas. Return to oven and bake another five minutes or so, until cheese is melted and enchiladas are warmed through.

*The original recipe calls for corn tortillas. I found small flour tortillas, and those worked well.
** I ended up with leftover turkey/spinach mix (which I froze for a later meal). You might not, if you stuff them more fully or use bigger tortillas.

If you have suggestions to make this less calorific or better in another way (perhaps more authentic), I’d love to hear them!


27 December 2008 - Posted by | food, holidays


  1. You are making my mouth water!!!

    Comment by Yoli | 29 December 2008

  2. […] Saturday, I made turkey and creamed spinach enchiladas. They were great, though the leftovers a few days later tasted really […]

    Pingback by The 22-pound turkey « We Four in Egypt | 2 January 2009

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