Preheat your oven to 375°F. Spray a 9x13 inch glass baking dish with a little bit of nonstick spray. Also preheat a large skillet over medium/high heat.
Add the ground turkey and onions to your skillet. Sauté until the meat is almost fully cooked, then drain any excess liquid.
Add in your taco seasoning, green chilies, and a few drizzles of the enchilada sauce. Sauté until the meat is fully cooked.
Turn down the heat. Add in the spinach and stir until the spinach is wilted.
Spoon the turkey mixture into the carb counter tortillas, wrap them up and place the seam side down in the baking dish.
Pour half of the remaining enchilada sauce over your enchiladas, then your cheese, and then top with the rest of your enchilada sauce.
Bake for 20 minutes, or until the cheese is nice and melty. Top with fresh Pico de Gallo and cilantro and enjoy!
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and has slight rounding.