Name: Enchilada Lasagna
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Vegetable oil - 1 tablespoon; Onion, chopped - 1; Garlic, chopped - 3 cloves; Ground turkey - 1 ¼ pounds; Enchilada sauce - 1 (28 ounce) can; Diced tomatoes with lime juice and cilantro - 1 (14.5 ounce) can; Small-curd cottage cheese - 1 (16 ounce) package; Egg - 1; Ground cumin - 1 tablespoon; Corn tortillas, halved - 5 (6 inch); Shredded Mexican cheese blend - 2 cups; Cooking spray - 2 cups; Green onion, diced - 1

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Enchilada Lasagna

1. Vegetable oil - 1 tablespoon

2. Onion, chopped - 1

3. Garlic, chopped - 3 cloves

4. Ground turkey - 1 ¼ pounds

5. Enchilada sauce - 1 (28 ounce) can

6. Diced tomatoes with lime juice and cilantro - 1 (14.5 ounce) can

7. Small-curd cottage cheese - 1 (16 ounce) package

8. Egg - 1

9. Ground cumin - 1 tablespoon

10. Corn tortillas, halved - 5 (6 inch)

11. Shredded Mexican cheese blend - 2 cups

12. Cooking spray - 2 cups

13. Green onion, diced - 1

How to cook deliciously - Enchilada Lasagna

1. Stage

Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in ground turkey; cook until no longer pink, about 5 minutes. Drain excess grease.

2. Stage

Stir enchilada sauce and diced tomatoes into the pot. Simmer until flavors combine, about 20 minutes. Remove from heat.

3. Stage

Preheat the oven to 375 degrees F (190 degrees C).

4. Stage

Mix cottage cheese, egg, and cumin together in a small bowl.

5. Stage

Spread 1/3 of the turkey sauce in the bottom of an 8-inch baking dish. Cover with 1/2 of the corn tortillas. Spread 1/2 of the cottage cheese mixture on top. Sprinkle 1/3 of the Mexican cheese on top. Repeat layers once more, ending with remaining turkey sauce and Mexican cheese.

6. Stage

Spray a large piece of aluminum foil with cooking spray; cover the baking dish with aluminum foil.

7. Stage

Bake in the preheated oven until bubbly, about 30 minutes. Remove aluminum foil and continue baking until top is browned, about 15 minutes. Cool for 15 minutes before serving. Garnish with green onion.