Ingredients
Main Ingredients
- 1 tablespoon avocado oil or olive oil
- ½ small yellow onion, finely diced (about ½ cup)
- 1 pound 93% lean ground turkey
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- 1 (4-ounce) can mild diced green chiles
- 2 packed cups baby spinach, roughly chopped
- 1 (15-ounce) jar green enchilada sauce (about 1¾ cups), divided
- ⅓ cup plain Greek yogurt (preferably 2% or whole milk)
- 1½ cups shredded Monterey Jack or Mexican-blend cheese, divided
- 8 soft flour tortillas (approximately 7–8 inches)
Garnishes
- Fresh cilantro
- Avocado slices
- Jalapeño slices
- Pickled onions
- Additional Greek yogurt
- Lime wedges
Instructions
- Preheat and prepare dish: Preheat your oven to 425°F. Lightly grease a 9-by-13-inch baking dish, then spread about ¼ cup of the green enchilada sauce evenly across the bottom to prevent sticking and add flavor.
- Sauté onion: Heat the avocado or olive oil in a large skillet over medium-high heat. Add the finely diced yellow onion and cook for about 2 minutes, stirring occasionally, until it starts to soften and become fragrant.
- Cook turkey with spices: Add the ground turkey along with ground cumin, garlic powder, chili powder, dried oregano, kosher salt, and black pepper to the skillet. Break the meat into small crumbles using a spatula and cook for 5–6 minutes until the turkey is thoroughly cooked and no pink remains.
- Add chiles and spinach: Stir in the diced green chiles, roughly chopped baby spinach, and ⅓ cup of the green enchilada sauce into the skillet. Cook for 1–2 minutes until the spinach wilts completely and any excess moisture evaporates, leaving a cohesive filling.
- Incorporate yogurt and cheese: Remove the skillet from heat. Stir in the plain Greek yogurt and ½ cup of shredded cheese until the mixture becomes creamy and well combined but not runny.
- Assemble enchiladas: Spoon approximately a heaping ⅓ cup of the turkey mixture onto each tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish in a single layer.
- Add sauce and cheese: Pour the remaining green enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheese on top to ensure a beautiful cheesy melt.
- Bake enchiladas: Bake the casserole uncovered in the preheated oven for 10–12 minutes until the sauce is bubbling around the edges and the cheese is completely melted. If desired and if your baking dish is broiler-safe, broil briefly for 1–2 minutes to achieve golden brown spots on the cheese.
- Rest and garnish: Allow the enchiladas to rest for 5 minutes after baking to set. Finish by topping with fresh cilantro, slices of avocado and jalapeño, pickled onions, dollops of Greek yogurt, and lime wedges for squeezing over before serving.
Notes
- Use whole wheat or corn tortillas to make this dish gluten free, ensuring they are soft and pliable for rolling.
- Adjust the spice levels by adding more chili powder or jalapeño slices to taste.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
- For a dairy-free version, omit cheese and substitute Greek yogurt with a plant-based alternative.
- Make sure to drain any excess liquid from the skillet before adding the Greek yogurt to avoid a watery filling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
