mexican lasagna lite

Ingredients

• Servings: 6
• 1 pound 99%-lean ground turkey
• 1 envelope taco seasoning mix
• 3/4 cup water
• 12 corn tortillas
• 1 (4 ounce) can chopped green chiles, drained
• 2 (10 ounce) cans enchilada sauce, divided
• 1 (8 ounce) carton nonfat sour cream, divided
• 1 (16 ounce) can nonfat spicy refried beans, divided
• 1 (8 ounce) package shredded low-fat mexican cheese blend, divided

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat the oven to 375 degrees f (190 degrees c).
• brown ground turkey in a skillet over medium heat, breaking it up into crumbles as it cooks, about 10 minutes. stir in taco seasoning mix and water, bring the mixture to a boil, and reduce heat to low. simmer turkey mixture until thickened, about 5 minutes. stir in chopped green chilies and remove from heat.
• spread a scant 2/3 cup enchilada sauce evenly over the bottom of an 8x10-inch baking dish; top sauce with 4 tortillas, overlapping if necessary. spread tortillas with half the sour cream, half the refried beans, half the turkey mixture, and 1/3 the cheese blend. top with another 2/3 cup enchilada sauce and 4 more tortillas. firmly press down on tortillas to compact the layers beneath.
• repeat layers, spreading remaining sour cream, refried beans, turkey mixture, 1/3 the cheese blend and 2/3 cup enchilada sauce tortillas. top with remaining 4 tortillas; press down as before. finish layering casserole with remaining 2/3 cup enchilada sauce and remaining 1/3 the cheese blend.
• bake casserole uncovered in the preheated oven until the cheese topping is melted and bubbling and casserole is hot, about 20 minutes.