Turkey Enchilada Lasagna

  Chicken & Turkey

The whole family will love the familiar southwestern flavors in this turkey Mexican lasagna.

Turkey Enchilada Lasagna

Average Rating: 4.68421

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

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
  • Salsa and sour cream, optional

Instructions

  • 1. Preheat oven to 400°. In a large skillet, cook turkey, onion and peppers over medium-high heat until turkey is no longer pink, breaking up turkey into crumbles, 5-7 minutes. 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, until heated through and cheese is melted, 20-25 minutes. 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°.

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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