- 1 pound ground turkey, lean
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1 small sweet red pepper, chopped
- 1 (8-ounce) package of cream cheese, fat-free
- 1 teaspoon chili powder
- 1 (10-ounce) can of enchilada sauce
- 6 (8-inch) whole-wheat flour tortillas
- 1 cup Mexican blend cheese, reduced-fat, shredded
- salsa, optional, for serving
- sour cream, optional, for serving
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Prepare a 9×13-inch baking dish with cooking spray.
Step 3 –In a large skillet, cook and crumble the turkey with the onions, green peppers, and red peppers over medium heat until the turkey is no longer pink, about 5-7 minutes.
Step 4 –Stir the cream cheese and chili powder into the turkey mixture until creamy.
Step 5 –Pour the enchilada sauce into a shallow bowl.
Step 6 –Dip the six tortillas in the sauce to coat.
Step 7 –Place two coated tortillas in the prepared baking dish and cover with half of the turkey mixture. Sprinkle the turkey mixture with 1/3 cup cheese.
Step 8 –Repeat the layers once.
Step 9 –Top the lasagna with the two remaining dipped tortillas and cheese.
Step 10 –Bake uncovered until the lasagna is heated through and the cheese is melted, for about 20-25 minutes.
Step 11 –Let the lasagna sit for 10 minutes before serving.
Step 12 –Plate with salsa and sour cream.
Step 13 –Serve.
