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Turkey Enchilada Lasagna Recipe

Turkey Enchilada Lasagna Recipe

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 YIELD:8 servings


  • 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. 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.

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.

Reviews for Turkey Enchilada Lasagna

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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."

Reviewed Sep. 11, 2013

"Super good!!!"

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."

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."

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."

Reviewed Oct. 16, 2012

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

Reviewed Apr. 5, 2012

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

Reviewed Mar. 23, 2012

"Also works great in a large pie plate!"

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!"

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."

Reviewed Nov. 5, 2011

"Great recipe, especially if you are single. Easy to freeze and cook when needed as the instructions state."

Reviewed Feb. 5, 2011

"We loved this recipe. I did cut back on the chilli powder and use some pepper flakes. Also use hot enchilada sauce,cheddar cheese,cumin, and olives. Next time I would add a half cup of rice, fat free refried beans, and jalapenos."

Reviewed Jan. 13, 2011

"This was great--great flavor! Made this for my mom and stepdad and they both loved it too. I added a can of black beans to make it heartier. I like spice so I'll add more chili powder next time, too."

Reviewed Jan. 13, 2011

"I halved the recipe and added chopped black olives to the mix. Used flour tortillas and mild cheddar and monterey jack cheese. I'm not a fan of spicy foods but I would make this again."

Reviewed Apr. 24, 2010

"I LOVE this recipe! I make it all of the time! We never have leftovers because it's all gone by the end of dinner!"

Reviewed Mar. 24, 2010

"Very good and filling! I cut the tortillas into pieces so they would cover entire bottom of pan and each layer. My husband is already requesting this again!! Yum!"

Reviewed Mar. 21, 2010

"Very solid and filling. Very good."

Reviewed Mar. 5, 2010

"I will make this again! I used chicken and also added black beans. Didn't have quite enough enchilada sauce so I used salsa to make up the difference. It's a very versatile recipe."

Reviewed Jan. 14, 2010

"This was very good and very easy. I like the idea of adding some black beans to stretch the recipe a bit. Yum!"

Reviewed Dec. 18, 2009

"My whole family loved this recipe!"

Reviewed Dec. 15, 2009

"The best! I downsized this for 2 servings and had to fight myself not to eat the second serving. The recipe has already been added to my permanent collection."

Reviewed Nov. 24, 2009

"This recipe ROCKED! Everyone in my family loved it!"

Reviewed Nov. 19, 2009

"This is a good recipe, however next time I will add black or refried beans to it. This will make it go farther and not add a lot of fat."

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