Our daughter sent this recipe, a new one that was a hit with her family. With a few added vegetables and healthier cheeses, these enchiladas were a hit with us, as well!

1. Lightly spray 13x9” baking dish with olive oil cooking spray.  

2. Preheat oven to 350 degrees. 

3. In large skillet, brown:

1 lb ground turkey, venison or elk

1 small white onion, chopped

2 cloves garlic, minced 

4. Add to meat mixture:

1 pkg frozen spinach, thawed and drained

1 (4-oz) can diced green chilies, drained

1 cup salsa

1 tsp cumin 

5. Cook for 5-7 minutes until all liquid is absorbed. 

6. Remove meat mixture from heat; stir in until well-blended:

1 (8-oz) pkg low-fat cream cheese 

7. Evenly distribute meat mixture into:

10-12 whole wheat flour tortillas 

8. Roll each tortilla up and place in prepared baking dish, seam side down. Bake 20 minutes in preheated oven. 

9. Meanwhile, in medium bowl, stir together:

1 (15-oz) can diced tomatoes

1 cup salsa

½ tsp cumin 

10. Remove pan from oven and spread evenly with:

Tomato mixture

2 cups shredded Follow Your Heart Vegan Gourmet Cheese (or blend of low-fat cheeses) 

11. Return pan to oven and bake an additional 10 minutes. 

12. Serve with guacamole. Makes enough for 6-8 people, depending on size of appetites.