Preheat oven to 350 degrees. Spray a 13-by-9 inch baking dish with cooking spray.

In a large skillet, cook ground turkey over medium heat, breaking up meat with a spatula as it browns. Sprinkle a heavy coating of chili powder over the top. Sprinkle with garlic powder to taste, then 2 teaspoons of cumin and the oregano. Cook, stirring and continuing to break up the meat, until the meat is slightly brown. Sprinkle with another light coating of chili powder and continue cooking until a red-brown color (don’t overcook otherwise it will dry out).

Remove from heat and place meat in a food processor and process briefly, until meat is broken into crumbles. (I take the pusher out of the top of the processor, to allow the steam to escape.)

Put meat back into the skillet and stir in 1 cup salsa, spinach and cream cheese. Stir over medium heat until cheese melts. Season to taste with salt and pepper, and set aside.

Heat a small nonstick skillet over medium heat.

Spray both sides of a tortilla with cooking spray and place in skillet, cooking around 5 seconds on each side. You aren’t browning or toasting them, just softening them so they are pliable.

Carefully place hot tortilla on a paper towel on your counter.

Spoon around 1/3 cup of turkey mixture in middle of tortilla; roll up and place, seam side down, in prepared dish. Repeat to make 12 to 14 tortillas – or until the filling is used up.

In a medium mixing bowl, stir together remaining salsa, tomatoes, 1 1/2 teaspoons cumin and the hot sauce. Pour over top of enchiladas, spreading to cover all the enchiladas.

Bake for 25 to 30 minutes or until heated through. Sprinkle cheddar cheese on top and let stand until cheese melts, about 2 minutes.

Place 1/2 cup lettuce on each dinner plate, top with two enchiladas. Garnish with a spoonful of sour cream, sprinkle of chopped cilantro and/or chopped avocado.