Spice up your normal lasagna with this quick Turkey Enchilada Lasagna recipe. It will quickly become a family favorite with prep time under 10 minutes and 29g of protein in every serving!
1 Hour 5 Minutes
(1-pound) package JENNIE-O® Lean Ground Turkey
tablespoons tomato paste
(15-ounce) can pinto beans, rinsed and drained
(15-ounce) diced tomatoes and green chilies
(15-ounce) cans mild enchilada sauce, divided
teaspoon kosher salt
cups shredded Mexican 4-cheese blend
garnish: chopped fresh cilantro leaves, sliced fresh jalapeños, sliced ripened olives, sour cream
Add ground turkey to a nonstick cooking sprayed hot skillet over medium-high heat. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Stir in tomato paste and cook 1 minute.
Add beans, tomatoes, 1 can enchilada sauce and salt.
Heat oven to broil and place rack 5 inches under broiler.
Place tortillas on baking rack and broil 3 to 5 minutes or until slightly charred on each side.
Place 3 corn tortillas in bottom of 13 x 9-inch baking dish.
Spoon half turkey mixture over tortillas. Repeat layers ending with tortillas. Pour remaining enchilada sauce over tortillas.
Cover and bake 30 minutes or until bubbly. Remove foil, sprinkle with cheese, and bake 15 minutes more or until cheese is melted.
Garnish, if desired.