I am not a huge fan of standard lasagna because I don’t care much for marinara sauce, and I don’t cook regular enchiladas very often. Not because I don’t like them, but nobody makes them like my mama does. I will fix Chicken Enchiladas from time to time, and I’ve got my eye on a few other chicken enchilada variations, but never cheese (K’s favorite) or beef (like my mama makes). Too scary for me still. But this recipe for Enchilada Lasagna that I found in the Men’s Health Abs Guide 2008 (no scoffing, I don’t keep a collection of men’s health books around for myself or anything!) is pretty amazing. And healthy to boot! K loves it; it is one of his favorite meals.
- 1 lb ground turkey breast
- 1 ½ cups reduced-fat Mexican-blend or Cheddar cheese
- 1 cup canned, diced tomatoes, drained
- 1 cup low-fat, low-sodium cottage cheese
- ¼ cup canned jalapeno peppers, diced
- ½ cup scallions, chopped
- 2 tsp chili powder
- 2 cloves garlic, chopped
- 9 – 6” corn tortillas
- 1 cup taco sauce
- Heat oven to 375 degrees.
- Brown the turkey in a skillet over medium-high heat. Let the turkey cool and them mix with 1 cup of the cheese, tomatoes, cottage cheese, peppers, scallions, chili powder & garlic, stirring well.
- Coat 9 x 9 baking dish with cooking spray. Place 3 tortillas in the bottom of the dish and top with half of the turkey mixture. Layer 3 more tortillas, the remaining turkey mixture and the last 3 tortillas. Pour taco sauce over the last layer of tortillas and sprinkle with remaining ½ cup of cheese. Bake for 20 minutes.