When you're craving Italian food but can't get the idea of eating Mexican food out of your head, let Enchilada Lasagna be the great compromise! Tangy enchilada-sauce-covered tortillas are topped with meaty ground turkey, crunchy onions, bitter green peppers, sweet red peppers, and rich cream cheese, and loaded with indulgent Mexican blend cheese. This mix is sure to solve your dinnertime debate. In fact, once you experience layer upon layer of its tasty Tex-Mex goodness, you'll be claiming Enchilada Lasagna as the satisfying solution anytime you're wondering what to do for dinner!
Ingredients• 1 pound ground turkey, lean • 1 large onion, chopped • 1 large green pepper, chopped • 1 small sweet red pepper, chopped • 1 (8-ounce) package of cream cheese, fat-free • 1 teaspoon chili powder • 1 (10-ounce) can of enchilada sauce • 6 (8-inch) whole-wheat flour tortillas • 1 cup Mexican blend cheese, reduced-fat, shredded • salsa, optional, for serving • sour cream, optional, for serving
Preheat the oven to 400 degrees F.
Prepare a 9x13-inch baking dish with cooking spray.
In a large skillet, cook and crumble the turkey with the onions, green peppers, and red peppers over medium heat until the turkey is no longer pink, about 5-7 minutes.
Stir the cream cheese and chili powder into the turkey mixture until creamy.
Pour the enchilada sauce into a shallow bowl.
Dip the six tortillas in the sauce to coat.
Place two coated tortillas in the prepared baking dish and cover with half of the turkey mixture. Sprinkle the turkey mixture with 1/3 cup cheese.
Repeat the layers once.
Top the lasagna with the two remaining dipped tortillas and cheese.
Bake uncovered until the lasagna is heated through and the cheese is melted, for about 20-25 minutes.
Let the lasagna sit for 10 minutes before serving.
Plate with salsa and sour cream.