Enchiladas Fantastic

Ingredients

1 lb ground turkey
2 cup picante sacue salsa; mild, medium or hot
1 pk frozen spinach, thaw squeeze;
dry2 teaspoon ground cumin; divided
use1/2 teaspoon salt or less to taste
8 oz (1 pk)cream cheese; cubed light or regular
12 flour tortillas; warmed
14 1/2 oz (1 cn) diced tomatoes; in juice
1 cup cheddar cheese; shredded

OPTIONAL TOPPINGS
1 lettuce; shredded
1 black olives
1 diced avocado
1 sour cream

In a large skillet, cook turkey until no longer pink, breaking into small piece. Add 1 cup of the picante sauce, the spinach, 1 1/2 cumin and salt (if desired). 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 filing down center of each warmed tortilla; roll up and place seam-side-down in a lightly greased 13" X 9" baking dish. Combine tomatoes and remaining 1 cup picante sauce and 1/2 ts cumin. Spoon over enchiladas. Bake at 350 degrees for 20 minutes or until hot. Sprinkle with cheddar; return it oven 2 minutes. Top as desired.