Enchilada Lasagna
Description
This enchilada lasagna recipe is a Mexican-style take on lasagna made with corn tortillas, ground turkey, cottage cheese, enchilada sauce, and cheese.
Ingredients
•
1 tablespoon vegetable oil
•
1 onion, chopped
•
3 cloves garlic, chopped
•
1 1/4 pounds ground turkey
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1 (28 ounce) can enchilada sauce
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1 (14 1/2 ounce) can diced tomatoes with lime juice and cilantro
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1 (16 ounce) package small-curd cottage cheese
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1 egg
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1 tablespoon ground cumin
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5 (6 inch) corn tortillas, halved
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2 cups shredded Mexican cheese blend
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cooking spray
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1 green onion, diced
Directions
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
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.
6
Coat a large piece of aluminum foil with cooking spray; cover the baking dish with aluminum foil, coated-side down.
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.