• 1 pound ground turkey
• 2 cups PACE Picante Sauce, divided
• 1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry
• 2 teaspoons ground cumin, divided
• 1/2 teaspoon salt
• 1 package (8 ounces) regular or light cream cheese, cubed
• 12 flour tortillas (7") warmed
• 1 can (14 1/4 ounces) diced tomatoes, undrained
• 1 cup (4 ounces) shredded Cheddar cheese

Optional toppings:
• shredded lettuce
• ripe olive slices
• avocado slices
• sour cream

1. In 10-inch nonstick skillet, cook turkey until no longer pink, breaking into small pieces with spoon.
2. Add 1 cup picante sauce, spinach, 1 1/2 teaspoons cumin and salt.
3. Cook and stir 5 minutes or until most of the liquid has evaporated.
4. Add cream cheese, stirring until just melted;
5. remove from heat.
6. Spoon about 1/3 cup filling down center of each tortilla;
7. roll up and place seam side down in lightly greased 13 x 9 inch baking dish.
8. Combine tomatoes, remaining 1 cup picante sauce and remaining 1/2 teaspoon cumin; mix well.
9. Spoon over enchiladas.
10. Bake at 350° for 20 minutes or until hot.
11. Sprinkle with Cheddar cheese;
12. return to oven 2 minutes to melt cheese.
13. Top as desired and serve with additional picante sauce.