Enchilada Lasagna
8 Oz - Jennie-O Turkey Store Extra Lean Ground Turkey Breast - raw
1.5 Cup - Part-Skim Mozzarella
14.5 Oz - Tomatoes
1 Can - Diced Tomatoes (canned)
1 Cup - 2% Cottage Cheese
8 Tbsp - Fresh Green Onions (Scallions)
2/3 Tbsp - Chili Powder
2 Clove - garlic, minced
6 6" Corn Tortilla
1 Cup - Old El Paso Enchilada Sauce
1.Brown turkey in a nonstick skillet (about 5 minutes).
2.Once cooled, combine with cheese (reserving 1/2 cup), tomatoes, cottage cheese, chiles, onions, chili powder, and garlic in a large bowl, stirring well to mix.
3.Coat an 11" x 7" baking dish with cooking spray. Place three tortillas on bottom of pan, and top with turkey mixture. Place remaining three tortillas on top, pour taco sauce over top tortillas, and sprinkle with remaining 1/2 cup cheese.
4.Bake at 375°F for 20 minutes.
6.00 Servings
Breakdown per serving:
Cal 320.13
Fat 15.59
Carb 17.97
Pro 28.60
8 Oz - Jennie-O Turkey Store Extra Lean Ground Turkey Breast - raw
1.5 Cup - Part-Skim Mozzarella
14.5 Oz - Tomatoes
1 Can - Diced Tomatoes (canned)
1 Cup - 2% Cottage Cheese
8 Tbsp - Fresh Green Onions (Scallions)
2/3 Tbsp - Chili Powder
2 Clove - garlic, minced
6 6" Corn Tortilla
1 Cup - Old El Paso Enchilada Sauce
1.Brown turkey in a nonstick skillet (about 5 minutes).
2.Once cooled, combine with cheese (reserving 1/2 cup), tomatoes, cottage cheese, chiles, onions, chili powder, and garlic in a large bowl, stirring well to mix.
3.Coat an 11" x 7" baking dish with cooking spray. Place three tortillas on bottom of pan, and top with turkey mixture. Place remaining three tortillas on top, pour taco sauce over top tortillas, and sprinkle with remaining 1/2 cup cheese.
4.Bake at 375°F for 20 minutes.
6.00 Servings
Breakdown per serving:
Cal 320.13
Fat 15.59
Carb 17.97
Pro 28.60