Enchilada Lasagna

Enchilada Lasagna

1 pound lean ground turkey
1 large onion, chopped
1 large green pepper, chopped
1 small sweet red pepper, chopped
1 package (8 oz) fat free cream cheese
1 teaspoon chili powder
1 can (10 oz) enchilada sauce
6 whole wheat flour tortillas (8 inches)
1 cup (4 oz) shredded reduced-fat Mexican cheese blend.

Salsa & Sour cream optional

1. In a large skillet, cook turkey, onion and peppers over a 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.
4. To use frozen Lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Baked as directed.

This recipe actually had a little kick to it, so it was a little bit spicy. My Husband raved about this Lasagna all day on Wednesday, so I will of course be making it again. We don’t have an actual photo of how the Lasagna turned out, because we were so excited to eat we forgot to take a picture. The picture is of the recipe card and it’s pretty accurate of how it looked. 🙂 It was pretty simple and fast to make, the only time consuming thing for me was chopping the vegetables, like I’ve mentioned before in the previous recipes.

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