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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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