March Exchange

Chelsey's house
7:45 Wednesday March 18

Chelsey - Chicken and Stuffing Casserole
Emily - Lassagna
Shelly - Turkey and Spinach Enchiladas (see recipe below)
Nikki -
Brittani - Chicken Fajitas
Monique - Southern Mac and Cheese
Meaghan - beef and black bean chili
Jenny Rogers - Vegetable Beef Stew

FYI: My neighbor Bianca is joining us in April, and maybe Jennie Holmberg too... don't worry, we'll cap it at 10.


Ground Turkey and Spinach Enchiladas
1 lbs ground turkey
1 pkg frozen spinach - thawed and drained
1 cup salsa
1 can diced tomatoes
1 pkg flour tortillas (or whole wheat)
1 can green enchilada sauce
1 1/2 cups Mexican blend cheese
1 8 oz. block cream cheese (I use reduced fat)
ground cumin to taste

Cook ground turkey in skillet until no longer pink over medium heat. Add drained spinach and 1 cup of salsa to turkey and cumin to taste (about 1 tsp). Cook about 5 minutes until all liquid is absorbed. Remove from heat and add cream cheese. Mix until melted.
Lay flour tortilla flat and place 1/3 cup mix, roll and place in greased 13x9 inch pan with flat side up. Top with can of green enchilada sauce mixed with can of diced tomatoes and additional cumin to taste (you can also add more salsa if you like). Top with cheese. Bake for 25-30 minutes at 350 degrees until cheese is melted and bubbly.
Serve with refried beans or Mexican rice. Sour cream and guacamole are also great additions.