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1
Microwave spinach for 1-2 minutes to steam and reduce volume.
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2
If using frozen spinach, thaw and squeeze it dry.
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3
Heat the oil in a skillet and brown the turkey, breaking it up with a wooden spoon as it cooks.
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4
Add to skillet the mushrooms, 1 cup of the salsa, the spinach, cumin, salt, oregano and cayenne pepper, if desired.
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5
Cook about 4 minutes, to finish spinach and mushrooms then remove pan from heat and stir in the cream cheese until combined.
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6
Place 4 tortillas between damp paper towels, place in a microwave oven and heat on high for 45 seconds.
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7
Spoon 1/4 of the turkey filling down the center of each tortilla, roll up and then place seam side down in a 9-by-13-inch oven dish.
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8
Repeat with the remaining tortillas.
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9
This should fill the dish.
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10
Spoon any excess turkey mixture over the top of the tortillas.
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11
Mix the remaining cup of salsa with the undrained chopped tomatoes.
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12
Mix and pour over the top of the tortillas.
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13
Bake in 350F oven and bake for 20 to 25 minutes.
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14
You can skip this step if you are really hungry, but baking gives the flavors a chance to meld.
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15
Remove from oven, scatter the cheese over the top, then run under broiler to get really gooey, 3-5 minutes.
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16
If you like, top each serving with guacamole or fat-free sour cream.
