Mexican Lasagna #3 (Or Enchiladas) Recipe
Servings: 1
Ingredients
- flour or possibly corn tortillas low fat corn is usually lower )
- 1 c. frzn corn kernels or possibly canned corn (can use more to taste)
- 1/2 lb grnd turkey breast
- 1/3 c. minced onion white or possibly purple
- 1/3 c. salsa (1/3 to 1/2) (use your favorite)
- 1/4 c. reduced fat cheddar cheese (1/4 to 1/2)
- 1 can black beans optional rinsed and liquid removed cumin chili pwdr pepper
Directions
- Spray an 8x8 pan, and lay one tortilla in bottom. Brown turkey with onion, and when cooked, add in salsa, and season to taste with the chili pwdr, cumin and pepper. Pour over tortilla. Top with another tortilla. Cover which with corn and cheese. Add in another tortilla, and bake at 350 till heated through, about 25 min. Serve by cutting into 4-6 pcs. If you wanted to add in the beans, make one more layer using the beans and another tortilla.
- This recipe can be modified to use beans instead of turkey, or possibly a mix ofbeans and rice. Just saute/fry the beans with the onion instead of the turkey, and season appropriately.
- Variation: mix all the filling ingredients together, add in a 1/3 cp of ff lowfat sour cream, and place 1/2 c. of mix on a tortilla and roll up. Place seam side down in 8x8 dish, and repeat till all filling is used up-should get about 5-6 "enchiladas". Top with cheese, and a little extra salsa or possibly enchiladasauce and bake for about 20-25 min at 350.
- I make something a whole lot like this, but I use shredded cooked chicken breast & rice instead of turkey and corn. Also, I've found which covering thetop tortilla with salsa makes the top less tough. Just another variation.
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