- Preheat oven to 425 degrees.
- Saute 2 cloves of minced garlic and 1 diced onion in a large pan for 30 seconds.
- Add 1 1/4 pounds of 93% fat-free ground turkey, and cook until meat is no longer pink.
- Season with 5 tablespoons of chili powder, salt and pepper. Put aside.
- Spray the lasagna pan with non-stick cooking spray.
- Set aside 2 ounces of each cheese for later use.
- Lay down a layer of mild enchilada sauce in the pan, follow with a layer of tortillas, meat, and a sprinkling of both cheeses.
- Repeat until all of the ingredients are used up.
- Top with 2 ounces of each cheese.
- Cover with plastic wrap, then foil.
- Bake for 20 minutes.
- Remove the plastic wrap and foil and bake for an additional 10-15 minutes.
- Let cool for 30 minutes to allow casserole to set.
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Stacked Enchilada Casserole
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