Turkey Enchilada Lasagna Recipe

Name: Turkey Enchilada Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound lean ground turkey; 1 large onion, chopped; 1 large green pepper, chopped; 1 small sweet red pepper, chopped; 1 package (8 ounces) fat-free cream cheese; 1 teaspoon chili powder; 1 can (10 ounces) enchilada sauce; 6 whole wheat flour tortillas (8 inches); 1 cup shredded reduced-fat Mexican cheese blend; Salsa and sour cream, optional

Servings: persons

1
Preheat oven to 400u00b0. In a large skillet, cook turkey, onion and peppers over medium-high heat until turkey is no longer pink, breaking up turkey into crumbles, 5-7 minutes. Stir in cream cheese and chili powder.
2
Pour enchilada sauce into a shallow bowl. Dip tortillas in sauce to coat. Place two tortillas in a 13x9-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.
3
Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving. If desired, serve with salsa and sour cream.
4
Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400u00b0. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u00b0.

1046

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound lean ground turkey, 1 large onion, chopped, 1 large green pepper, chopped, 1 small sweet red pepper, chopped, and more.

Yes, Turkey Enchilada Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey Enchilada Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions