This enchilada lasagna is perfect for dinner or potlucks
Prep Time
15 mins
Dificult
Medium
Servings
1 hr 50 mins
Ingredients
Instructions
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.
Stir enchilada sauce and diced tomatoes into the pot. Simmer until flavors combine
about 20 minutes. Remove from heat.
Preheat the oven to 375 degrees F (190 degrees C).
Mix cottage cheese
egg
and cumin together in a small bowl.
Spread 1/3 of the turkey sauce in the bottom of an 8-inch baking dish. Cover with 1/2 of the corn tortillas. Spread 1/2 of the cottage cheese mixture on top. Sprinkle 1/3 of the Mexican cheese on top. Repeat layers once more
ending with remaining turkey sauce and Mexican cheese.
Spray a large piece of aluminum foil with cooking spray; cover the baking dish with aluminum foil.
Bake in the preheated oven until bubbly
about 30 minutes. Remove aluminum foil and continue baking until top is browned
about 15 minutes. Cool for 15 minutes before serving. Garnish with green onion.