Turkey and Spinach Taquitos

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Just made these and we really liked them. A few adjustments I made was that I used goat cheese and a little sour cream and they both melted beautiful for a creamy sauce. I used corn totillas and the first 2 I overstuffed adn realized had I made them thinner I could make many more as these werent finger food sizes. Definitely a make again recipe. Love Giada's cooking show and recipes!

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This recipe is a keeper! Flavorful and easy to make. The marscapone cheese gives the filling a nice, creamy texture. I will definitely make this again! This is a great gluten-free dish.

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We had my parents over and made these... everyone loved them! So yummy!

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All gone . . . even the picky eater liked them. After reading the posts, I made a few revisions. I warmed the tortillas by spraying each side of the tortilla with Pam and warming them in a pan; having no mascarpone, I mixed cream cheese and sour cream together; baked at 400 for 20 minutes without cheese, then added cheese for last 10 minutes. Excellent and a definite repeat.

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These were absolutely delicious! My whole family LOVED them, although I did do a few things differently. I used flour tortillas because I had a bunch in my fridge. I used ground chicken instead of turkey, because my family prefers the flavor and texture more. And don't laugh, but I used a cup of Laughing Cow cheese to mix into the meat mixture. I didn't know how it would turn out but it added a wonderful taste and perfect texture-- not runny at all! I agree with others who said it should be baked for a shorter time-- some of mine got too crispy. Otherwise, though, this recipe is delicious!

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This is an easy recipe and quite delicious! I did opt to add a fresh chopped garlic clove to the onions. I followed the rest of the recipe pretty much as is. I love all the ingredients, so I was pretty confident that I would like the outcome. I used Food For Life Sprouted Corn Tortillas (2 pkgs. 10 count each the recipe does make quite a bit of filling, considering I filled all 20 (of course they're the small kind and still had some filling left over. I did notice a bit of liquid, but it didn't seem to affect the tortillas. I lined them snugly on a cookie sheet with sides, and that kept all the cheese in place. I baked them for the 30 minutes at 400. They were rather crispy, but when I asked my husband if he thought that they should have been baked for a shorter duration, he replied "Nope, I like them very crispy."

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Marscapone has no place here! As soon as I put it into the turkey spinach mixture, it melted into an oily watery mess... I had to wring the turkey & spinach out before putting it in the tortillas to stop them being completely soggy. Omit the marscapone, add some garlic, chili & more cumin & it may become a nice recipe.

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Made these for my husband and he loved them! Followed the recipe exactly with the addition of cheddar cheese when I rolled them. Made a tomatillo and avocado salsa to go on top. They were a definite hit!

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These were great! I agree that the way she suggests warming the tortillas makes them soggy so I may change the way I do that next time. Overall they were a hit and I will definitely be making them again!

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The flavors were for the most part good, but it was desperately in need of a little spice. Next time I'd add some red pepper flakes to give it a little something more. Also, these were not fantastic by themselves, but were great with a fresh salsa. Overall it's a good idea that could use a little more tweaking.

My main complaints are as follows: First, the proportions were wrong, so there was WAY too much stuffing for the number of tortillas indicated; this led to overstuffing them, and many of them basically fell apart in the oven. Second, if you follow the directions for warming the tortillas she gave on her show and here, you will end up with soggy tortillas with too much oil and very burnt fingers. I recommend brushing the PAN with a little oil, then warming the tortillas several at a time and rolling them once they have cooled a little. Finally, though I realize this does depend somewhat on the cook, the prep time took at LEAST a half hour longer than indicated here.