Enchilada Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 349.3
  • Total Fat: 7.5 g
  • Cholesterol: 49.4 mg
  • Sodium: 1,160.4 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 6.7 g
  • Protein: 31.3 g

View full nutritional breakdown of Enchilada Lasagna calories by ingredient
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Easy, filling, delicious! Easy, filling, delicious!
Number of Servings: 8


    2 cans Old El Paso Fat Free Refried Beans
    2 C Kraft Natural shredded cheese (I use a combo of cheddar/colby jack and 4 mexican cheese blend)
    2 cans Old El Paso Enchilada sauce
    package of 99% ground turkey (about 1.3 lbs)
    4 Ole large flour tortillas [173 calories]
    2 Ole 10" flour tortillas

    casserole dish.

    olives, sour cream, green chiles or jalapenos for topping-not included in the nutritional information.


Brown turkey in large skillet over medium high heat. While turkey is still cooking add refried beans, mashing them together (the juice from the beans allows moisture in the pan without using oil). Cook until turkey is white and thoroughly mixed with the beans. Reduce heat to low.

On an additional plate, pour some enchilada sauce. Dip one of the larger tortillas in the sauce and then place in the casserole dish. Spoon some of the bean/turkey mixture on the tortilla, and then fold it over and lay it crease side down. Repeat with another large tortilla. Use the smaller tortilla to fill in any gaps, and feel free to tear away extra pieces to make it fit nicer. Once you have your first layer completed, sprinkle half the cheese over the tortillas and about 2 tablespoons of sauce. Repeat once more, and this time put any add-ons (i like olives) before putting on the cheese. Cover with foil, using toothpicks so the cheese won't stick to the foil.

Bake for about 60 minutes or until bubbly, and then remove foil to let the cheese melt. Let sit 5 minutes before cutting to let it set.

Makes 8 servings.


Number of Servings: 8

Recipe submitted by SparkPeople user BED0FR0SES.

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