Enchilada Lasagna

This enchilada lasagna is a Mexican-inspired twist on lasagna made with corn tortillas, cottage cheese, and enchilada sauce, perfect for dinner or potlucks.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 428 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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

Step 5

Spread 1/3 turkey sauce in the bottom of an 8-inch square baking dish; cover with 1/2 corn tortillas. Spread 1/2 cottage cheese mixture on top; sprinkle 1/3 Mexican cheese on top. Repeat layers once more, ending with remaining turkey sauce and Mexican cheese.

Step 6

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

Step 7

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