"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Enchilada Lasagna Recipe

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This recipe for Enchilada Lasagna, by , is from The HealthWorks Rehab and Fitness Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Raymond Adams
Added: Saturday, January 6, 2007


1/2 lb turkey ( I use 1 pound)
1 1/2 cup reduced fat mexican blend or cheddar cheese ( I use 2 cups)
1 cup canned diced tomatoes, drained
1 cup low fat cottage cheese
1/4 cup canned jalapeno peppers diced ( I use the small cans of diced jalapenos)
1/2 cup chopped scallios ( I use onions)
2 tsp chili powder
2 cloves garlic, crushed ( I use minced garlic)
9 6" corn torillas (I use 12)
1 cup taco sauce, any flavor, i/e. mild, medium, hot, etc.

Brown the turkey in a nonstick skillet.
Let it cool, then combine in a bowl with the cheese (reserving 1/2 cup), tomatoes, cottage cheese, peppers, scallions, chili powder, and garlic, stirring well.
Coat an 11x7 baking dish with cooking spray (I use a 9x13 dish).
Place 3 tortillas on the dish and top with 1/2 the turkey mixture.
Place 3 more tortillas on top and coat with the remaing mixture.
Place the last 3 tortillas on top and cover with the taco sauce.
Cover with the remaining cheese.
Bake at 375 degrees for 20 minutes.

Number Of Servings:
Number Of Servings:
4 ( my variation makes about 8 servings)




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