Ingredients: 1 pound ground turkey 2 cups picante sauce 1 package(10 oz) frozen chopped spinach, thawed and squeezed dry 2 teaspoons cumin, divided 1/2 teaspoon salt 1 package(8 oz) regular or light cream cheese, cubed 12 flour tortillas (6-inch), warmed 1 can (14 1/2 oz) tomatoes, undrained, diced 1 cup shredded cheddar cheese optional toppings: shredded lettuce, black olives, diced avocado, sour cream

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In a large skillet, cook turkey until no longer pink, breaking it into small pieces with a spoon. Add 1 cup of the picante sauce, the spinach, 1 1/2 teaspoons of the cumin and salt. Cook and stir 5 minutes or until most of the liquid has evaporated. Add cream cheese, stirring just until melted. Spoon about 1/3 cup filling down center of each warmed tortilla; roll up and place seam-side down in a lightly greased 13-by-9-inch baking dish. Combine tomatoes and remaining 1 cup picanted sauce and remaining 1/2 teaspoon cumin. Spoon over enchiladas. Bake at° for 20 minutes or until hot. Sprinkle with cheese; return to oven 5 minutes, or until cheese is melted. Top as desired. Serves 6.