Mexican Lasagna Lite

Mexican Lasagna Lite

Katherine Howley 3

"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!"


1 h servings 468 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 40 g
  • 80%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 1751 mg
  • 70%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Brown ground turkey in a skillet over medium heat, breaking it up into crumbles as it cooks, about 10 minutes. Stir in taco seasoning mix and water, bring the mixture to a boil, and reduce heat to low. Simmer turkey mixture until thickened, about 5 minutes. Stir in chopped green chilies and remove from heat.
  3. Spread a scant 2/3 cup enchilada sauce evenly over the bottom of an 8x10-inch baking dish; top sauce with 4 tortillas, overlapping if necessary. Spread tortillas with half the sour cream, half the refried beans, half the turkey mixture, and 1/3 the cheese blend. Top with another 2/3 cup enchilada sauce and 4 more tortillas. Firmly press down on tortillas to compact the layers beneath.
  4. Repeat layers, spreading remaining sour cream, refried beans, turkey mixture, 1/3 the cheese blend and 2/3 cup enchilada sauce onto tortillas. Top with remaining 4 tortillas; press down as before. Finish layering casserole with remaining 2/3 cup enchilada sauce and remaining 1/3 the cheese blend.
  5. Bake casserole uncovered in the preheated oven until the cheese topping is melted and bubbling and casserole is hot, about 20 minutes.
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  1. 62 Ratings


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 o...

I used whole wheat tortillas. This dish got twelve thumbs up at my house and it was voted as a keeper and a rerun!! THANKS!

Used shredded slow cooker pork loin--delish!

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-yo...

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" wh...

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 befor...

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 ...

Fabulous! a great recipe however you like it, w/full fat ingredients as the recipes contributor noted can be swapped in per your preference. I find myself making it with some lower fat ingredien...

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...