Turkey Enchilada Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
20 oz ground turkey1 tsp granulated garlic powder4 tsp Taco Seasoning mix1/2 medium onion, chopped1 block cream cheese1 tbsp chopped cilantro1 cup monterey jack or chihuahua cheese, shredded1 dozen corn tortillas1 12 oz can Low Sodium V-8 tomato/vegetable juice1/2 cup enchilada sauceSalt, Pepper to taste
Brown ground turkey in a nonstick skillet. During cooking (after 5 minutes) sprinkle garlic powder and continue stirring. After browned and when you hear "popping" as fond develops, add taco seasoning mix and stir. (You may add a 1/4 c water if you wish, but it's not necessary.) Set turkey aside and allow to cool.
Place cream cheese in 1 qt glass (microwave safe) bowl and heat in microwave for 30 seconds to soften. Stir until smooth and add cilantro. Combine. Add shredded cheese and set aside.
Combine V-8 and enchilada sauce in pie plate or other low-sided dish large enough to fit the diameter of a corn tortilla.
Use a Pampered Chef Deep Covered Baker (or microwave-safe 3-4 quart casserole) to cook the meal.
Put 1/2 cup V-8/sauce mixture in bottom of Baker and gently shake container to cover the bottom. One at a time, place corn tortillas in the V-8/sauce mixture and place 4 coated tortillas in the bottom of the baker, overlapping if necessary.
Using a small scoop or teaspoon, place dollops of cheese mixture across tortilla layer, using 1/3 of mixture. Sprinkle 1/3 off chopped onion and cooked turkey on top of cheese mix. Repeat tortilla-cheese-onion-turkey layers 2 more times. Pour remaining sauce on top. Cover with baker lid and microwave for 11 minutes. Allow to "set" for 5 minutes (with lid on).
Garnish with additional cilantro, if desired.
Serving Size: Makes 8 big servings
Number of Servings: 8
Recipe submitted by SparkPeople user JESSDACHEF.
Place cream cheese in 1 qt glass (microwave safe) bowl and heat in microwave for 30 seconds to soften. Stir until smooth and add cilantro. Combine. Add shredded cheese and set aside.
Combine V-8 and enchilada sauce in pie plate or other low-sided dish large enough to fit the diameter of a corn tortilla.
Use a Pampered Chef Deep Covered Baker (or microwave-safe 3-4 quart casserole) to cook the meal.
Put 1/2 cup V-8/sauce mixture in bottom of Baker and gently shake container to cover the bottom. One at a time, place corn tortillas in the V-8/sauce mixture and place 4 coated tortillas in the bottom of the baker, overlapping if necessary.
Using a small scoop or teaspoon, place dollops of cheese mixture across tortilla layer, using 1/3 of mixture. Sprinkle 1/3 off chopped onion and cooked turkey on top of cheese mix. Repeat tortilla-cheese-onion-turkey layers 2 more times. Pour remaining sauce on top. Cover with baker lid and microwave for 11 minutes. Allow to "set" for 5 minutes (with lid on).
Garnish with additional cilantro, if desired.
Serving Size: Makes 8 big servings
Number of Servings: 8
Recipe submitted by SparkPeople user JESSDACHEF.
Nutritional Info Amount Per Serving
- Calories: 364.9
- Total Fat: 20.4 g
- Cholesterol: 96.0 mg
- Sodium: 439.4 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 3.1 g
- Protein: 22.3 g
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