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Turkey Enchilada Lasagna Recipe
Turkey Enchilada Lasagna Recipe photo by Taste of Home
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Turkey Enchilada Lasagna Recipe

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4.5 23 36
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The whole family will love the familiar Southwestern flavors in this tasty dish. —Julie Cackler, Des Moines, Iowa
TOTAL TIME: Prep: 25 min. Bake: 20 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + standing
MAKES: 8 servings

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

Nutritional Facts

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

Directions

  1. Preheat oven to 400°. In a large skillet, cook turkey, onion and peppers over medium-high heat 5-7 minutes or until turkey is no longer pink, breaking up turkey into crumbles. Stir in cream cheese and chili powder.
  2. Pour enchilada sauce into a shallow bowl. Dip tortillas in sauce to coat. Place two tortillas in a 13x9-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.
  3. Bake, uncovered, 20-25 minutes or until heated through and cheese is melted. Let stand 10 minutes before serving. If desired, serve with salsa and sour cream.
    Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 8 servings.
Originally published as Enchilada Lasagna in Healthy Cooking December/January 2010, p48


Reviews for Turkey Enchilada Lasagna

AVERAGE RATING
(36)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (7)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
randcbruns 118882
Reviewed Aug. 15, 2014

"We made this one with ground pork instead of turkey and used white corn tortillas. It was amazing. It is simple and oh so good."

MY REVIEW
lberry222 174439
Reviewed Sep. 11, 2013

"Super good!!!"

MY REVIEW
kluebeck5 170012
Reviewed Aug. 3, 2013

"My husband wants it with corn tortillas next time. Also I didn't really stick to the meat guidelines. I like to mass cook hamburger meat so I just pulled out what I thought would be enough. I will definitely be adding more meat next time. I have big guys to feed. This was extremely easy to throw together though. Great for any night I am rushed with homework and kids."

MY REVIEW
mehalv 187326
Reviewed Jan. 13, 2013

"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."

MY REVIEW
Sunshi500 102765
Reviewed Oct. 29, 2012

"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."

MY REVIEW
deeter18 170010
Reviewed Oct. 16, 2012

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

MY REVIEW
mjtotch 104543
Reviewed Apr. 5, 2012

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

MY REVIEW
yumyumchef 104542
Reviewed Mar. 23, 2012

"Also works great in a large pie plate!"

MY REVIEW
best of home cooks 168671
Reviewed Jan. 13, 2012

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

MY REVIEW
ajs283 104541
Reviewed Dec. 11, 2011

"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."

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