Ingredients Jump to Instructions ↓

  1. 1 pound lean ground turkey

  2. 1 large onion, chopped

  3. 1 large green pepper, chopped

  4. 1 small sweet red pepper, chopped

  5. 1 package (8 ounces) fat-free cream cheese

  6. 1 teaspoon chili powder

  7. 1 can (10 ounces) enchilada sauce

  8. 6 whole wheat flour tortillas (8 inches)

  9. 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend Salsa and BREAKSTONE'S® Sour Cream , optional

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook the turkey, onion and peppers over medium heat until meat is no longer pink; drain. Stir in cream cheese and chili powder. 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. 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. Serve with salsa and sour cream if desired. To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 8 servings.


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