Turkey, spinach, and cheese flautas

Easy meals are what I'm all about right now. Flautas are a favorite of mine since I started making them a couple years ago. The filling choices are endless. 

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We've done beef filling similar to tacos, pinto beans and peppers, etc. But, these creamy turkey and spinach ones seem to be the winner. The filling is simple to make. Then all you have to do is roll them up and give them a quick bake. 

Perfect for a weeknight dinner and they are sure to be popular in your house, too. Serve these falutas with a side of rice or beans or even some chips and salsa. We like to dip these flautas in salsa verde. Pickled jalapenos on the side are also a nice touch. This recipe will make 8-10 falutas.

Turkey, spinach, and cheese flautas
olive oil
5 green onions, thinly sliced, greens and whites separated
3 garlic cloves, minced
1 lb ground turkey (I use dark meat)
salt and pepper, to taste
dash of cayenne pepper
1/4 teaspoon dried oregano
1 teaspoon ground coriander
8 oz. baby spinach
1 cup shredded sharp cheddar cheese
4 oz. cream cheese, cut into cubes
8" inch flour tortillas (about 9)

In a large skillet, heat about 1 tablespoon of olive oil over medium heat. Add the whites of the green onions, garlic, and turkey. Cook, breaking apart the turkey, until the turkey is cooked through. Drain if needed. Season with salt, pepper, cayenne, oregano, and coriander. Add the spinach and cook until wilted.

Turn the heat to low and stir in the cheddar and cream cheese until melted. Remove from heat. Stir in the greens of the green onions.

Preheat the oven to 425 degrees and lightly oil two baking sheets. 

Place each tortilla on a flat surface and add about 1/3 cup of the filling mixture to one side. Roll up and place on the baking sheet seam side down. Continue, placing each about 1-inch apart, until all the filling is used.

Baking for about 5-6 minutes and then flip each flauta and bake for another 5-6 minutes, until golden.

Serve hot with your choice of toppings, sides, and dipping sauces.