‹ Back to Turkey Enchilada Lasagna

Print Options

Turkey Enchilada Lasagna Exps 13x9bz19 46603 C10 09 6b 5

Turkey Enchilada Lasagna

TOTAL TIME: Prep: 25 min. Bake: 20 min. + standing YIELD: 8 servings.
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

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

Directions

  • 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.

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.

© 2024 RDA Enthusiast Brands, LLC