Enchilada Lasagna

Okay friends this recipe is so delicious and perfect when you need an easy weeknight meal on the table that is sure to be a crowd pleaser!

• 2 lbs ground turkey (I prefer the 93% lean - it has more fat and flavor)

• 8 siete foods grain free tortillas (I used almond)

• 2,15oz jars tomatillo salsa (I used siete foods green enchilada sauce)

• 2-3 cups shredded cheddar (I used laclare creamery raw goat cheddar)

• 3 eggs (I used vital farms)

• 1-2 tbsp fat or oil (ghee, butter, avocado or coconut oil)

First, preheat your oven to 375.

Pour both jars of salsa in a medium sized bowl. Remove 1/4th cup and set aside. Mix in 3 eggs until fully incorporated. Then shred your cheese into a separate bowl if it’s not already pre shredded!

In a medium skillet, add fat of choice and begin to brown the ground turkey over medium heat until fully cooked. Turn off heat and let cool for a few minutes and then add in your salsa and egg mixture. Make sure turkey isn’t too hot that it begins to scramble the eggs.

Add the 1/4th cup of salsa that you set aside to a 9x13 baking dish and spread around, coating the bottom of the dish. Then begin to add your first layer of tortillas. I like to half two of the tortillas for all the sides and then add two tortillas to the middle section of the dish. Then layer in half of your turkey mixture and top with half of your shredded cheese. Add a second layer in the same order, cover with foil and bake for 20 minutes. Remove the foil and broil for an additional 5 minutes to slightly brown the top. Keep a close eye on it when broiling to make sure the cheese doesn’t burn. I love to top this with some thinly sliced onion, cilantro and some avocado! Enjoy!