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Enchilada Lasagna Recipe

Enchilada Lasagna Recipe photo by Taste of Home

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The whole family will love the familiar Southwestern flavors in this tasty dish. —Julie Cackler, Des Moines, Iowa

This recipe is:

Healthy

Diabetic Friendly

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Enchilada Lasagna Recipe

Prep: 25 min. Bake: 20 min. + standing

Yield: 8 Servings

25 20 45

Ingredients

1 pound lean ground turkey
1 large onion, chopped
1 large green pepper, chopped
1 small sweet red pepper, chopped
1 package (8 ounces) fat-free cream cheese
1 teaspoon chili powder
1 can (10 ounces) enchilada sauce
6 whole wheat flour tortillas (8 inches)
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
Salsa and sour cream, optional

Directions

In a large skillet, cook the turkey, onion and peppers over medium heat until meat is no longer pink; drain. Stir in cream cheese and chili powder.
Pour enchilada sauce in a shallow bowl. Dip tortillas in sauce to coat. Place two tortillas in a 13-in. x 9-in. baking dish coated with cooking spray; spread with half of the turkey mixture. Sprinkle with 1/3 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
Cover and freeze for up to 3 months or bake, uncovered, at 400° for 20-25 minutes or until heated through and cheese is melted. Let stand for 10 minutes before serving. Serve with salsa and sour cream if desired.
To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 8 servings.

Nutritional Facts 1 piece (calculated without salsa and sour cream) equals 282 calories, 11 g fat (3 g saturated fat), 57 mg cholesterol, 697 mg sodium, 27 g carbohydrate, 2 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.

Originally published as Enchilada Lasagna in Healthy Cooking December/January 2010, p48

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Enchilada Lasagna

Enchilada Lasagna

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Reviewed on Jan. 13, 2013 by mehalv

Loved this recipe! I substituted lean ground beef sirloin for ground turkey and it tasted great. Very hearty and filling. I agree with another reviewer that you could not tell the cream cheese was fat-free.

Reviewed on Oct. 29, 2012 by Sunshi500

This was a very good healthier option - very creamy, you couldn't even tell it was fat-free cream cheese! The only thing I might do different is half the recipe, as we were only cooking for two, but it still tasted good leftover.

Reviewed on Oct. 16, 2012 by deeter18

Even my picky eater and his friend loved this one! I doubled everything and only had a few slices left.

Reviewed on Apr. 05, 2012 by mjtotch

This did not work for me....it was very mushy on the insides and the outside burned.

Reviewed on Mar. 23, 2012 by yumyumchef

Also works great in a large pie plate!

Reviewed on Jan. 13, 2012 by best of home cooks

This is by far the best enchilada recipe ever. I've made this twice now, ready to make it again. Yummy!

Reviewed on Dec. 11, 2011 by ajs283

What I did was instead of using a 9x13, I used two 9" pie plates and made half for dinner tonight and froze the other one for later.

Reviewed on Nov. 05, 2011 by wislive

Great recipe, especially if you are single. Easy to freeze and cook when needed as the instructions state.