Better Thursday than never right?!
For lunch, I snacked on some carrots and hummus as I served up a giant bowl of leftover Quinoa Tabbouli made with feta cheese.
Shortly after lunch, I realized I had the entire afternoon and evening open–hallelujah! I wanted to do nothing else but spend the entire afternoon in the kitchen, so that is exactly what I did. I prepped lunch for the next few days, made gluten free vegan breakfast cookies, and turkey enchilada lasagna (recipe below). Oh, and I went for a two mile run, watered the plants, and did my physical therapy exercise too! Call me productive.
My giant bowl of quinoa tabbouli held my appetite so well, that I was hardly hungry in the afternoon, but I still had a refreshing juicy white nectarine after my short run.
If you are ever wondering (which I know you are) if I am stressed out or slightly sad, just take note of what I am eating. If it includes enchiladas (in any form) you don’t even have to ask. Considering I have made enchiladas twice in the past month, I bet you can guess what is going on. It is going to get better, but in the mean time, this Turkey Enchilada Lasagna hit the spot!
Turkey Enchilada Lasagna (Serves 6)
For the sauce:
1-26 oz carton Pomi crushed tomatoes
1-15 oz can refried beans
4 oz water
1 medium white onion, chopped
3 tbsp Mexican hot sauce
1 1/2 tbsp chili powder
1 1/2 tbsp granulated garlic
1/2 teaspoon ground cumin
1/2 teaspoon salt
For the “filling”:
1 pound 93% lean ground turkey
1 jalapeno, diced
1/2 medium red onion, diced
1/4 cup salsa
1 tbsp chili powder
1 tbsp granulated garlic
2 tsp dried parsley
1 tsp ground cumin
1/4 tsp salt
For assembling and serving:
9-6″ corn tortillas
6 oz shredded Mexican cheese
1/4 cup chopped fresh cilantro (optional)
1/4 cup sliced green onions (optional)
1/4 cup plain yogurt (optional)
- Start by making the sauce. If you don’t have a hand blender, blend all sauce ingredients in a blender then transfer to a medium saucepan. Otherwise, combine all sauce ingredients in a medium saucepan. Bring sauce ingredients to a light boil, reduce heat to a simmer, and simmer for 20 minutes. If using a hand blender, blend ingredients until smooth and no chunks of onion remain. Taste and adjust seasonings as desired.
- Meanwhile, spray a large skillet with oil and heat over medium heat. Add ground turkey, jalapeno, and onion. Cook, stirring occasionally, until turkey is browned and onion is soft. Add salsa, spices, and salt. Stir to combine and continue to cook until turkey is cooked all the way through. Add 2 cups of the prepared enchilada sauce, stir to combine, remove from heat, and set aside.
- Preheat oven to 350 degrees F. Spread 1/2 cup of the prepared enchilada sauce in the bottom of a 9×13 baking dish. Add a layer of corn tortillas (two whole and one broken in half to cover the difference), 1/2 of the turkey mixture, 1/3rd of the cheese, another three corn tortillas, remaining 1/2 of the turkey mixture, another 1/3rd of the cheese, and then last three corn tortillas. Spread another 1/2 cup of the prepared enchilada sauce on top and the remaining 1/3rd of the cheese.
- Bake for 20 minutes until bubbly and cheese is melted. Sprinkle with fresh cilantro and green onions if desired. Serve topped with more hot sauce and/or plain yogurt or sour cream.
Note: freeze additional enchilada sauce for future use.
After the husband got home, I put the enchilada lasagna in the oven while we poured ourselves a glass a wine and played cornhole in the back yard. My day just kept getting better…
Especially since this turned out to be one of my favorite recipes! We served it with a side salad, a squeeze of fresh lime, and some plain yogurt.
I loved the texture the refried beans add to the enchilada sauce. And, as Jenn said, it tastes amazing the next day too!
Dessert was a couple of these guys…
What is your comfort food?