Turkey Enchilada Lasagna

• 1 pound lean ground turkey
• 1 large onion, chopped
• 1 large green pepper, chopped
• 1 small sweet red pepper, chopped
• 1 package (8 ounces) fat-free cream cheese
• 1 teaspoon chili powder
• 1 can (10 ounces) enchilada sauce
• 6 whole wheat flour tortillas (8 inches)
• 1 cup shredded reduced-fat Mexican cheese blend
• Salsa and sour cream, optional

1. Preheat oven to 400u0b0. In a large skillet, cook turkey, onion and peppers over medium-high heat until turkey is no longer pink, breaking up turkey into crumbles, 5-7 minutes. Stir in cream cheese and chili powder.
2. Pour enchilada sauce into a shallow bowl. Dip tortillas in sauce to coat. Place two tortillas in a 13x9-in. baking dish coated with cooking spray; spread with half of the turkey mixture. Sprinkle with 1/3 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
3. Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving. If desired, serve with salsa and sour cream.
4. Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400u0b0. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

turkey, onion, green pepper, sweet red pepper, cream cheese, chili powder, enchilada sauce, whole wheat flour tortillas, salsa

Taken from www.tasteofhome.com/recipes/turkey-enchilada-lasagna/ (may not work)