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Turkey Enchilada Lasagna

 Turkey 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


  • 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


  • 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.
  • 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. Yield: 8
  • servings.

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Turkey Enchilada Lasagna (continued)

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