Recipe: Mexican Lasagna (using ground chicken or turkey)

MEXICAN LASAGNA



1 package (about 1 1/4 pounds) fresh ground chicken or turkey
2 tablespoons oil, divided use
1/2 cup chopped onion
1 (4 ounce) can mild chopped green chilies
Salt and ground pepper to taste
1 (14 ounce) can enchilada sauce
12 (6-inch) corn tortillas
1 (8 ounce) package shredded Mexican cheeses (2 cups)
Sour cream for garnish (optional)
Chopped fresh cilantro for garnish (optional)

Preheat oven to 350 degrees 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. Saute about 10 minutes, until meat is no longer pink.

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.

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.

Makes 6 servings
Source: National Chicken Council