Overnight Mexican Tortilla Lasagna

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 264.2
  • Total Fat: 6.0 g
  • Cholesterol: 30.6 mg
  • Sodium: 455.9 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 8.2 g
  • Protein: 19.5 g

View full nutritional breakdown of Overnight Mexican Tortilla Lasagna calories by ingredient
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Delicious, healthy make ahead meal. Delicious, healthy make ahead meal.
Number of Servings: 6


    1/2 lb. ground turkey
    1 cup chopped Italian plum tomatoes (3 medium)
    1 cup julienne - cut zucchini
    1/2 cup finely chopped green onions
    1 (15 oz) can black beans, drained and rinsed
    1 (10 oz) can Enchilada Sauce
    1 (8 oz) container nonfat sour cream
    1 teaspoon Low Sodium Taco Seasoning Mix
    8 (6 inch) corn tortillas, halved
    1 1/2 cups shredeed reduced-fat cheddar cheese


Spray 13x9 inch glass baking dish with nonstick cooking spray. Brown ground turkey in medium skillet over medium-high heat for 5 - 7 minutes until thoroughly cooked, stirring frequently. Drain.

In medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Stir in cooked turkey. Reserve 1/3 cup enchilada sauce; set aside. In another bowl, combine remaining enchilada sauce, sour cream and taco seasoing mix.

Spoon 2 Tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla halves over sauce, overlapping as necessary. Spoon half of the vegetable-bean mixture over tortillas. Sprinkle with 1/2 cup cheese. Speeon half of remaining enchilada sauce mixture over cheese. Repeat layers, reserving 1/2 cup cheese for top. Top with reserved 1/3 cup enchilada sauce. Cover with foil; refergerate 8 hours or overnight.

Heat over to 375 degrees. Bake Casserole 30 - 35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Let stand for 5 minutes before serving.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CHERIEW218.

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