2010 Enchilada Lasagna

By boandozzy

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.

Originally published as Enchilada Lasagna in Healthy Cooking December/January 2010, p48

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 (4 ounces) shredded reduced-fat Mexican cheese blend
• Salsa and sour cream, optional

Details

Servings 8
Preparation time 25mins
Cooking time 45mins
Adapted from tasteofhome.com

Preparation

Step 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.

Pour enchilada sauce in 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.

Cover and freeze for up to 3 months or 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.

To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 8 servings.