Enchiladas Fantasticas

• 1 pound ground turkey
• 2 cups picante sauce, divided plus more for garnish
• 1 10-ounce package frozen chopped spinach, thawed, squeezed dry and chopped
• 2 teaspoons ground cumin, divided
• 1/2 tsp. salt
• 8 ounces regular or light cream cheese, cubed
• 12 7-inch flour tortillas, warmed
• 1 14 1/2-ounce can diced tomatoes in juice
• 1 cup grated cheddar cheese (4 ounces)
• Optional toppings: shredded lettuce, ripe olive slices, avocado slices, sour cream

In a 10-inch nonstick skillet, cook turkey until it loses its pink color, breaking into small pieces with a spoon. Add 1 cup picante sauce, spinach, 1 1/2 tsp. cumin and salt. Cook and stir 5 minutes or until most of the liquid has evaporated. Add cream cheese, stirring until just melted; remove from heat.
Spoon about 1/3 cup filling down center of each tortilla; roll up and place seam side down in lightly greased 13-by-9-inch baking dish. Combine tomatoes, remaining 1 cup picante sauce and remaining 1/2 teaspoon cumin; mix well and spoon over enchiladas.
Bake at in a 350 degree oven 20 minutes or until hot. Sprinkle with cheddar cheese; return to oven 2 minutes to melt cheese.
Top as desired and serve with additional picante sauce.