Enchilada Lasagna

Ingredients

• 1 tablespoon vegetable oil
• 1 onion , chopped
• 3 cloves garlic , chopped
• 1.25 pounds ground turkey
• 1 can enchilada sauce , 28 ounce
• 1 can diced tomatoes with lime juice and cilantro , 14.5 ounce
• 1 package small-curd cottage cheese , 16 ounce
• 1 large egg
• 1 tablespoon ground cumin
• 5 corns tortillas , 6 inch
• 2 cups shredded Mexican cheese blend
• cooking spray
• 1 green onion , diced

Instructions

1. 1

   Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in ground turkey; cook until no longer pink, about 5 minutes. Drain excess grease.

2. 2

   Stir enchilada sauce and diced tomatoes into the pot; simmer until flavors combine, about 20 minutes. Remove from heat.

3. 3

   Preheat the oven to 375 degrees F (190 degrees C).

4. 4

   Combine cottage cheese, egg, and cumin in a small bowl.

5. 5

   Spread ⅓ turkey sauce in the bottom of an 8-inch square baking dish; cover with ½ corn tortillas. Spread ½ cottage cheese mixture on top; sprinkle with ⅓ Mexican cheese. Repeat layers once more. Top with remaining ⅓ turkey sauce and ⅓ Mexican cheese.

6. 6

   Coat a large piece of aluminum foil with cooking spray; cover the baking dish with aluminum foil, coated-side down.

7. 7

   Bake in the preheated oven until bubbly, about 30 minutes. Remove aluminum foil; continue baking until top is browned, about 15 minutes. Cool before serving, 15 minutes; garnish with green onion.