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Turkey Enchilada Lasagna

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My mom started making this recipe over 20 years ago with ground beef and flour tortillas. I've lightened it up a bit with ground turkey, whole wheat tortillas and homemade salsa, but kept the cheesy goodness. This is a GREAT freezer meal to make for new parents.

Turkey Enchilada Lasagna

  • Servings: 1 large square
  • Yield: 10-12
  • Prep Time: 20 min
  • Cooking Time: 30 min


  • 1.25 lbs ground turkey
  • 1 packet low-sodium taco seasoning
  • 1 Tablespoon cumin
  • 1 Tablespoon canola oil
  • 4-6 oz can chopped green chiles
  • ½ cup onion, finely chopped.
  • 1 jar Trader Joe's enchilada sauce (or your favorite)
  • ¾ cup light sour cream
  • 2 cups salsa, I prefer homemade pantry salsa
  • 8 whole wheat tortillas, fajita size
  • 1 can kidney beans, drained
  • 1 cup white cheddar cheese, shredded
  • 1 cup mild cheddar, shredded
  • Cilantro, for garnish
  • Toppers: diced tomatoes, olives, green onions, avocado


  1. Preheat oven to 375º
  2. In a skillet, heat canola oil, onions and green chiles over medium-high heat. Brown for 2-3 minutes. Add in ground turkey, crumbling as it cooks with a flat spatula.
  3. Season turkey mixture with cumin, taco seasoning and ½ water. Add drained kidney beans. Allow to bubble for 10-12 minutes.
  4. Spray a 9x13 pan with cooking spray. Drizzle enchilada sauce on the bottom.
  5. Spread a thin layer of sour cream on 2 tortillas, lay on top of enchilada sauce.
  6. Add a thin layer of salsa, then cheese, then taco meat. Top with more enchilada sauce.
  7. Repeat layers 2-3 times, ending with a tortilla topped with sour cream. Sprinkle remaining cheese on top and add cilantro.
  8. Bake 25-30 minutes, until golden brown.
  9. Serve with toppings and Mexican rice

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