Turkey Enchilada Lasagna Recipe
- 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
- 1. 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.
- 2. Pour enchilada sauce into 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.
Freeze option: Cover and freeze unbaked casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake as directed or until heated through and a thermometer inserted in center reads 165°. Yield: 8 servings.
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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.