Enchilada Lasagna

I might have found my new favorite dish. This was absolutely amazingly delicious. Even J said this was in his top 5 favorite things I have ever made. I love Mexican food and am always looking for fun new recipes.  I also love being able to substitute lighter ingredients and have the end result still taste AMAZING.

Now, usually when a recipe makes enough to last more than 2 nights, I get sick of it. With this dish, that was not the case. Both J and I were upset on night #3 when it was gone.  I will definitely be making this dish again...and soon! Big thanks to Taste of Home for my new favorite recipe!

Enchilada Lasagna
Serves: 6
Cook time according to Taste of Home: 45 minutes
Cook time according to Rachel: 1 hour
How difficult was this for Rachel to make? Pretty easy!

1 lb lean ground turkey
1 large onion, chopped
1 large green pepper, chopped
1 large red pepper, chopped
1 pkg (8 ounces) fat free cream cheese
1 tsp chili powder
1 can (10 ounces) enchilada sauce
4 whole wheat tortillas (8 inches)
1 cup (4 ounces) shredded reduced fat Mexican cheese
Salsa & sour cream optional                          

Preheat oven to 400 degrees

In a large skillet (I really need to get a bigger one) cook the turkey, onion and peppers until turkey is no longer pink. You'll notice I had to omit the peppers. I bought the ingredients for this meal and due to some late nights at work, this meal kept getting put off until the peppers were no longer good. Honestly though, I don't think the dish really needed them.
Make sure to stir constantly to avoid the onions burning.
Drain and return to low heat.

Add in cream cheese and chili powder. Stir well. Once completely mixed in, remove from heat.

In a shallow bowl (clearly, I ignore the shallow bowl suggestion) pour in enchilada sauce. Coat both sides of 2 tortillas and place in the bottom of a 9x13 greased baking dish side by side.

Pour in half of the turkey mix and spread evenly.

Sprinkle with half the cheese. Repeat the layers.
I mean, LOOK AT THAT. 

Bake uncovered for 20-25 minutes until cheese is fully melted.

I just came off 3 nights of eating this and I still want more. 


  1. I made this dish over Christmas break and it was a HUGE hit!!! It was so good that I ate it for dinner AND breakfast the next morning...then I made the dish again just 1 week later for a hungry group of men and they ate every crumb. Great recipe and I cannot wait to try more things!!!