Enchilada Lasagna

Enchilada Lasagna
Enchilada Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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 (4 ounces) shredded reduced-fat Mexican cheese blend

  • Salsa and sour cream, optional

Directions

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. 2. 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. 3. 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.

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