Enchiladas Fantastic

• 1 pound ground turkey
• 2 cups picante sauce or salsa
• 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
• 2 teaspoons ground 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

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.