Turkey Enchiladas With Spinach & Salsa

• 1 lb ground turkey breast
• 2 cups mild salsa
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (8 ounce) package fat-free cream cheese, cubed
• 12 (6 inch) corn tortillas
• cooking spray
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 teaspoon ground cumin
• 34 cup cheese cheddar cheese, shredded
• 3 cups lettuce (shredded)
• 14 cup nonfat sour cream
• 2 tablespoons nonfat sour cream

1. Cook turkey in a large nonstick skillet over medium heat until browned, stirring until it crumbles.
2. Add 1 cup salsa, spinach, and cream cheese.
3. Cook until cheese melts, stirring frequently.
4. Remove turkey mixture from skillet; set aside.
5. Wipe skillet dry with a paper towel; place over medium heat until hot.
6. Coat both sides of tortillas with cooking spray.
7. Place 1 tortilla in skillet.
8. Cook 15 seconds on each side.
9. Spoon about 1/3 cup turkey mixture across center of tortilla.
10. Roll up; place seam side down in a 13x9x2 inch baking dish coated with cooking spray.
11. Repeat procedure with remaining tortillas and turkey mixture.
12. Combine remaining 1 cup salsa, tomatoes, and cumin; pour over tortillas.
13. Bake, uncovered, at 350 degrees for 25-30 minutes or until thoroughtly heated.
14. Sprinkle with shredded cheese, and let stand 2 minutes.
15. Place 1/2 cup lettuce on each individual serving plate.
16. Arrange two enchiladas over lettuce on each plate.
17. Top each serving with 1 tablespoon sour cream.

ground turkey, salsa, cream cheese, corn tortillas, cooking spray, tomatoes, ground cumin, cheddar cheese, nonfat sour cream, nonfat sour cream

Taken from www.food.com/recipe/turkey-enchiladas-with-spinach-salsa-377229 (may not work)