From Paulette Vickery's Recipe Collection

BB: FAVORITE MEXICAN LASAGNA

main dish, poultry

1 lb ground white turkey
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green pepper
1 can tomatoes, 14oz
1 can enchalada sauce, 10oz
1/8 teaspoon light salt
1 cup grated nonfat cheddar cheese
1 cup nonfat cottage cheese
1 each egg beater
1/2 cup nonfat chicken broth
8 each corn tortillas
1/2 cup nonfat cheddar cheese

Cook turkey in a covered bowl in the microwave for 5 minutes. Stir, and continue cooking 1-2 minutes if neccessary. Drain well. Combine next 3 ingredients, and saute over medium heat in chicken broth. Add cooked turkey after vegetables are cooked. Add next 3 ingredients and stir well. Bring to a boil and reduce heat. Simmer for 10-15 minutes. Meanwhile, combine cottage cheese, 1 c grated cheese, and egg beater. Set aside. Cut tortillas into strips. Spray a 12-8 inch casserole with pam. Spoon 1/3 of the turkey mixture in the dish first. Spoon half of cheese mixture on top of that. Arrange tortilla strips over cheese. Repeat layers, ending with extra 1/2 cup grated cheese. Bake at 350 degrees, 30 minutes. Let stand 5 minutes before serving. Per serving: fat 1.8 G, cholesterol 24 MG, fiber 2 G, calorries 129, 12 percent from fat, protein 14 G, carbohydrate 14 G, sodium 258 MG.

Yield: 12 servings

 
 
 

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