Mexican Enchiladas Go White

It's ironic that a few days after writing a post about being inspired to make dinner, I was sitting at my computer, scouring the internet for recipes, and coming up empty. I tried all my favorite sites, magazines, and cookbooks, and was pretty convinced that we'd be having grilled cheese for dinner (which is a delightful idea, by the way), when I happened upon The Pioneer Woman's White Chicken Enchiladas. Like everything she makes, these looked sinfully good. Never completely convinced on my own, I asked Jeff what he was craving for dinner. "Mexican lasagna!" he answered, and so a marriage was made. I had never made my own enchilada sauce before, and now I know I'll never go back. It was easy and incredibly delicious, a flavorful punch of chiles and cheese, and the perfect complement to the layers of lasagna.

White Mexican Lasagna

Recipe, adapted from The Pioneer Woman:
(Makes 6+ servings)

12 corn tortillas
1 pound of lean ground turkey
1 large white onion, diced
14 ounces canned fire roasted diced green chiles
1/4 cup nonfat milk
2 cups shredded sharp cheddar cheese
2 cups low sodium chicken broth
1 cup nonfat plain yogurt
2 cups frozen spinach, defrosted
1 teaspoon cayenne pepper

Preheat oven to 350 degrees.
In a medium pan, cook ground turkey, breaking it up with a spoon as it cooks. When no longer pink, transfer to a bowl and set aside.
Using the same pan, add onion and cook until soft. Return turkey to the pan and add half of the diced chiles, the milk, and 1/2 cup chicken broth and heat until bubbly. Turn off heat and set aside.
In a large pan on medium heat, add the remaining 1 1/2 cups chicken broth. Stir in remaining chiles, yogurt, 1 1/2 cups of cheese, and cayenne pepper. Allow cheese to melt and mixture to get hot.
Place first layer of tortillas (3) on the bottom of a 9x13 baking dish. Spoon turkey mixture, spinach, and sauce on top of tortillas. Continue with tortilla and filling layers until all ingredients are used up. (I did between 1/2 cup and 1 cup of turkey mixture and sauce and a few heaping spoonfuls of spinach for each layer)
Top with crushed tortilla chips and remaining 1/2 cup of cheese before putting in the oven for 20 minutes or until cheese is melted and lasagna is bubbling. Serve with beans and hot sauce or salsa!

Boyfriend Meter:
4.5 out of 5
"Filling, great sauce, fiesta in my mouth"