In a large skillet, cook the turkey, onion and peppers over medium heat until meat is no longer pink; drain. Stir in cream cheese and chili powder.
Pour enchilada sauce in a shallow bowl. Dip tortillas in sauce to coat. Place two tortillas in a 13-in. x 9-in. baking dish coated with cooking spray; spread with half of the turkey mixture. Sprinkle with 1/3 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
Cover and freeze for up to 3 months or bake, uncovered, at 400 degrees for 20-25 minutes or until heated through and cheese is melted. Let stand for 10 minutes before serving. Serve with salsa and sour cream if desired.
To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (114g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 16 (19%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 36.9mg||11 %|
|Sodium 43.4mg||1 %|
|Potassium 266.5mg||7 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 3.1g|
|Protein 12.9g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 86
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