Recipe by Katherine Howley
"This is a lower-fat version of a popular Tex-Mex style casserole. You can increase or decrease the number of tortillas used in order to fit your tray. I'm obviously using low- and no-fat ingredients which can be substituted successfully with full fat versions with great results. If needed, this can all be prepared ahead of time and refrigerated to store. Hope you enjoy!"
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99%-lean ground turkey
taco seasoning mix
1 (4 ounce) can
chopped green chiles, drained
2 (10 ounce) cans
enchilada sauce, divided
1 (8 ounce) carton
nonfat sour cream, divided
1 (16 ounce) can
nonfat spicy refried beans, divided
1 (8 ounce) package
shredded low-fat Mexican cheese blend, divided
Used shredded slow cooker pork loin--delish!
Why use low-fat on this dish? Use what tastes good and enjoy a smaller portion. I have made this dish for years (called it "stacked Enchiladas")using beef or pulled pork, green enchilada sauce or red but I never compromised flavor for low-fat.
I used whole wheat tortillas. This dish got twelve thumbs up at my house and it was voted as a keeper and a rerun!!
I like this lighter version of a Mexican lasagna, people that would like it full fat should not be harsh on the cook that gave this recipe, just make it your way, really liked the dish, thank-you to the cook, I'm proud of you for sticking to your style.
This is a great recipe that can easily be doubled or more to make a tasty dish to take to a potluck. Depending on the enchilada sauce and the seasonings, this can have a nice amount of "heat" which is tempered by the sour cream. I spread the beans on the tortillas before placing them in the pan. Once I had all the bean-covered tortillas in place, I scooped sour cream on top and spread around with a spatula. Did all the rest of the layering from there. Easy peasy.
I was trying to use up all the groceries I actually had in the house before going to the store and came across this recipe when I plugged refried beans into the ingredient search. I used ground chuck, made my own taco seasoning and enchilada sauce, and combined mozzarella and cheddar cheese instead of using the Mexican blend. I also used only 9 corn tortillas. To make things easier, I spread the refried beans onto the tortillas as I laid them in the pan. This turned out quite good. No one would ever believe I was toward the end of my groceries!
This tasted really good for a low fat recipe. I had a little trouble spreading the beans maybe next time i will spread it on each tortilla before layering. I also added green onions on top before serving.
This was very tasty, however, I am glad I didn't open the second can of sauce. As it was very saucy with just one 12oz can of enchilada sauce. I actually baked it an extra 15 minutes until I had bubbles in the middle and the cheese was browned around the edges. Will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Lasagna Lite
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 107
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