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Mexican Lasagna

  • Prep Time: 35 minutes
  • Serving Size: 6
  • 1 package (about 1 1/4 pounds) Fresh Ground Turkey Or Fresh Ground Turkey Breast Meat Or Fresh Ground Chicken Or Fresh Ground Chicken Breast Meat
  • 2 tablespoons Canola Oil, Divided
  • 1/2 cup Chopped Onion
  • 1 can (4 ounces) Mild Chopped Green Chilies
  • Salt And Ground Pepper To Taste
  • 1 can (14 ounces) Enchilada Sauce
  • 12 6-inch Corn Tortillas
  • 1 package (8 ounces) Shredded Mexican Cheeses (2 Cups)
  • Sour Cream For Garnish (optional)
  • Chopped Fresh Cilantro For Garnish (optional)
  • Cooking Instructions

    Pre-heat oven to 350_F. Lightly oil a 9x9-inch baking dish; set aside. In a large nonstick skillet, over medium-high heat, heat 1 1/2 tablespoons oil. Add ground poultry, onion, green chilies, salt and pepper. SautÈ about 10 minutes, until meat is no longer pink. Spoon a thin layer of enchilada sauce in the bottom of pan. Add a layer of 4 overlapping tortillas. Spoon one third of meat mixture over tortillas. Drizzle with enchilada sauce and sprinkle with 1/2 cup cheese. Continue to layer in this manner until all ingredients are used, ending with a layer of cheese. Bake for 15 to 20 minutes until hot and bubbly. Cut into squares. If desired, top each serving with a dollop of sour cream and a sprinkling of cilantro.