Turkey Enchilada Lasagna

Total Time

Prep: 25 min. Bake: 20 min. + standing


8 servings

Updated: May. 19, 2023
Everyone will devour this layered southwestern casserole when you bring it to the table. It boasts familiar enchilada flavors in every mouthwatering bite. Feel free to use ground beef in place of the ground turkey if you'd like. —Julie Cackler, West Des Moines, Iowa
Turkey Enchilada Lasagna Recipe photo by Taste of Home


  • 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 shredded reduced-fat Mexican cheese blend
  • Optional: Salsa and sour cream


  1. Preheat oven to 400°. In a large skillet, cook the turkey, onion and peppers over medium-high heat until turkey is no longer pink, crumbling the meat, 5-7 minutes. Stir in cream cheese and chili powder.
  2. Pour the enchilada sauce into a shallow bowl. Dip tortillas in sauce to coat. Place 2 tortillas in a 13x9-in. baking dish coated with cooking spray; spread with half the turkey mixture. Sprinkle with 1/3 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
  3. Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Let stand for 10 minutes before serving. If desired, serve with salsa and sour cream.

Can you freeze Turkey Enchilada Lasagna?

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°.

Nutrition Facts

1 piece: 282 calories, 11g fat (3g saturated fat), 57mg cholesterol, 697mg sodium, 27g carbohydrate (2g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.

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