Turkey Enchilada Lasagna:

Slow Cooked Sunday Chicken

Preparation Time: Approx. 25 minutes


Serving(s):
  • 1 lb(s) lean ground turkey
  • 1 large onion(s, chopped
  • 1 large green pepper, chopped
  • 1 small sweet red pepper, chopped
  • 1 pkg(s) (8 oz.) fat-free cream cheese
  • 1 tsp(s) chili powder
  • 1 can(s) (10 oz.) enchilada sauce
  • 6 whole wheat flour tortillas (8 inches)
  • 1 cup(s) shredded reduced fat Mexican cheese blend

Optional:

  • salsa and sour cream


Bake Time: Approx. 20 minutes +standing


  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. 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.