I made these for supper the night before last. They turned out pretty well except I think next time I will add cilantro to the mixture as well. They must have been a hit because it was a big pan full and they were all gone the next day!
Oil for frying tortillas
12-14 corn tortillas
1 1/2 cups fresh spinach
1/2 cup chopped onion
2 cups cooked, chopped turkey
2 cans undiluted cream of chicken soup
1 tsp. comino
2 capfuls Zaaschila Guacamole and Serrano salsa (or more)
Pepper Jack cheese about 2 cups shredded
Extra chopped onion (optional)
Heat a small amount of oil in a skillet. When oil is hot, dip corn
tortillas, one at a time in the oil, about a minute on each side until
each tortilla is cooked and flexible, but not crispy at all. Heat 12-14
tortillas and set aside to drain and cool on paper towel.
Wash and chop 1 1/2 cups fresh spinach leaves and set aside. Chop about 1/2 cup onion and set aside.
Put about 2 tsp. oil in hot skillet then add the fresh spinach and
onion. Stir till spinach is wilted. Add 2 cups cooked chopped turkey.
Add 2 cans undiluted cream of chicken soup, 1 tsp. comino, and 2 capfuls
of Zaaschila Guacamole and Serrano salsa (if you dont want to get that,
then probably any green salsa or some chopped serranos according to
taste). Cook and stir until hot and bubbly.
Assemble enchiladas. Place a tortilla at the end of a large baking
pan, add large spoonful of turkey/spinach mixture and some shredded
pepper jack (or other cheese) and roll up, seam side down. Repeat with
each tortilla until they are all done and you have made a row of
enchiladas. Sprinkle any leftover filling over top of enchiladas. Chop a
little more onion if desired and sprinkle over the top of all the
enchiladas and sprinkle shredded cheese over all.
Place in 375F oven for about 20 minutes or until cheese is melted and bubbly.