Monday, February 1, 2010

As promised yet again...

This is the last recipe of the week of wonders. I forgot to get the cream cheese, then the night we went to the store before the snow storm, we forgot to pick it up. SO we had to wait until yesterday to get it, but then the Chinese food came into our house and well... we started the week with an arriba!

Enchilada Lasagna

(no photo available... it wasn't "pretty")

1 1/4 lb. lean ground turkey
1 large onion, chopped
1 large green pepper, chopped
1 large red pepper, chopped
1 pkg (8 oz.) low fat cream cheese
1 tsp chili powder
1 can (10 oz) enchilada sauce
6 whole wheat flour tortillas (8 inch)
1 cup shredded reduced-fat Mexican cheese blend

1. In a large skilled, cook the turkey, onion, and peppers over med. heat until meat is no longer pink; drain. Stir in cream cheese and chili powder.
2. Pour enchilada sauce in a shallow bowl. Dip tortillas in sauce to coat. Place two tortillas in a 13x9 inch 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.
3. Cover and freeze for up to three months or bake, uncovered, at 400* for 20-25 minutes or until heated through and cheese is melted. Let stand 10 minutes before serving. Serve with sour cream and salsa if desired.

To use frozen lasagna: Thaw in the fridge overnight. Remove from the fridge 30 minutes before baking. Bake as directed.

This was REALLY yummy. I might have to make one to freeze for later as an emergency meal. :-)

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