Light Turkey Enchiladas with Corn & Spinach

1.Preheat broiler with rack 6–8 inches from element. Coat an 8-inch square baking dish with nonstick spray.

2.For the filling, sauté bell pepper, onion, and garlic in oil in a nonstick skillet over medium-high heat until onion softens, about 3 minutes.

3.Add spinach, turkey, and corn; cook until spinach wilts, 2 minutes.

4.Sprinkle spinach mixture with flour. Add milk; simmer until mixture thickens, about 2 minutes.

5.Add neufchatel, salt, and black pepper; stir until cheese melts.

6.For the enchiladas, heat salsa in a small skillet over medium. Warm a tortilla on top of salsa, then place in prepared baking dish, sauce side up.

7.Ladle 1/4 cup filling in center of the tortilla. Roll tortilla over filling and position seam side down in dish. Repeat with remaining tortillas and filling.

8.Pour remaining salsa over enchiladas in baking dish; top with feta.

9.Broil enchiladas 3 minutes; garnish with scallions.