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!
4.5 out of 5
"Filling, great sauce, fiesta in my mouth"