Enchilada Lasagna
By KathieC
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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
Step 1
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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