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Enchilada Lasagna

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

8 ServingsPrep: 25 min. Bake: 20 min. + standing

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

2 of 2

Enchilada Lasagna (continued)

Directions (continued)

from the refrigerator 30 minutes before baking. Bake as directed.
Yield: 8 servings.

Nutrition 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.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.