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Mexican Lasagna: Date Added: 27 Jul 2011
Listed in: International

1 package (about 1 1/4 pounds) Fresh Ground Turkey or Fresh Ground Chicken
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

Serves: 6
Ready In: 35 minutes

1. 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. Sauté about 10 minutes, until meat is no longer pink.
2. 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.
3. 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.

Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit

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Mexican Lasagna
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