Wednesday, December 15, 2010
1 pound ground turkey OR 2 skinless/boneless chicken breasts
1/4 cup taco seasoning
1/2 cup water
1 - 10 oz. can of black beans
1 small can diced green chilies
1 can sliced black olives
1 zucchini, sliced and halved
2 cups of colby/jack cheese, shredded
1 - 10 oz. can mild enchilada sauce
12 small corn tortillas
1 large tomato, diced
1 head of romaine lettuce, chopped
1/3 cup light sour cream OR non-fat Greek yogurt
fresh avocado OR 1/3 cup guacamole sauce
Brown the meat and then add taco seasoning plus water, bring to a quick boil on medium-high heat. Drop temperature to low and simmer for 10-12 minutes. Remove from heat when the taco seasoning has condensed and successfully joined the meat as no "sauce" remains. If using chicken breasts, wait until chicken has cooled and then chop into bite sized pieces.
Preheat oven to 400 degrees.
Prepare a round or square glass baking dish with non-stick cooking spray. Spoon a thin layer of enchilada sauce on the bottom of the baking dish. Layer "lasagna" from bottom of the pan to the top in this order: corn tortillas, enchilada sauce, meat, black beans, zucchini slices, black olives, green chilies, cheese and then repeat 2 more times. After topping the final layer with cheese, pour remaining enchilada sauce evenly over the top. Bake covered for 30 minutes, then uncover and bake for 15 minutes more, or until cheese is melted.
Serve enchilada lasagna with chopped romaine lettuce, freshly diced tomatoes, sour cream and guacamole - if you desire.
There are many additional vegetables you could add to this dish and/or take certain ingredients out of this dish to make it your own. Since I made this dinner for my two pregnant friends, I chose not to add onions or red pepper to spice it up - although I think those additions would be tasty.