Enchilada Lasagna Recipe

Enchilada Lasagna RecipePhoto by: Taste of Home Enchilada Lasagna Recipe Rating 5

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

This recipe is:

Healthy

Diabetic Friendly

5
  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • Email
[X]

Rate Enchilada Lasagna Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
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.

Taste of Home

Featured Videos

Mrs. Holiday

Enter your holiday recipe and audition video now and you could win $50,000 and become a Taste of Home ambassador!

Learn More >

Follow Us on Pinterest!

Did you know that Taste of Home is on Pinterest? Be sure to check out our boards for even more delicious inspiration.

Follow Us >

More Ways to get Taste of Home Recipes

Reviews for Enchilada Lasagna (5)

Enchilada Lasagna Recipe

Enchilada Lasagna

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


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.

 
 
Healthy Cooking - Try it Risk Free
Simple & Delicious - Free Issue Offer
Advertise with us
ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT