This enchilada lasagna recipe is perfect for dinner or potlucks.
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
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.
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2
Stir enchilada sauce and diced tomatoes into the pot; simmer until flavors combine, about 20 minutes. Remove from heat.
-
3
Preheat the oven to 375 degrees F (190 degrees C).
-
4
Combine cottage cheese, egg, and cumin in a small bowl.
-
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.
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6
Coat a large piece of aluminum foil with cooking spray; cover the baking dish with aluminum foil, coated-side down.
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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.
Nutrition Facts
Per serving
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