How to Make Mexican Lasagna Lite - A Step-by-Step Guide

Are you a fan of Mexican cuisine but looking for a lighter, healthier version of your favorite dishes? Look no further than this delicious recipe for Mexican Lasagna Lite! This dish combines the spicy flavors of traditional Mexican cuisine with the comforting elements of lasagna, but with a healthier twist. It's the perfect way to satisfy your cravings for Mexican food without feeling weighed down by heavy, calorie-laden dishes.

Instead of using traditional lasagna noodles, this recip...

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Ingredients

  • 1 pound 99%-lean ground turkey
  • 1 envelope taco seasoning mix
  • ¾ 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

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • 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 onto 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.
  • Nutrition

    468 cal.

    • Total Fat: 12g
    • Saturated Fat: 5g
    • Cholesterol: 80mg
    • Sodium: 1751mg
    • Total Carbohydrate: 50g
    • Dietary Fiber: 8g
    • Total Sugars: 7g
    • Protein: 40g
    • Vitamin C: 19mg
    • Calcium: 170mg
    • Iron: 4mg
    • Potassium: 613mg