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Rollover Enchil-lasagna


  • 1 Turkey Stuffin’ Meatloaf, thinly sliced

  • 2 cups reserved gravy, from the night before

  • 1 jar mild green chili pepper salsa

  • 8 whole wheat tortillas

  • 1 box frozen corn (10 ounces), defrosted

  • 1 can black beans (15 ounces), rinsed and drained

  • 4-5 scallions, chopped

  • 2 1/2 cups Monterey Jack or pepper Jack cheese


Pre-heat the oven to 400°F.

In a medium size bowl, mix the reserved gravy with the jar of green chili salsa. Spread a thin layer of gravy salsa mixture onto the bottom of a casserole dish. Layer two tortillas, a third of the corn, a third of the black beans, a third of the scallions, a third of the sliced meatloaf, a quarter of the gravy salsa mixture and a quarter of the cheese. Repeat this process until all of the ingredients are used; the top layer will be the last of the tortillas, a little gravy and cheese. Place the enchil-lasagna in the oven until the cheese is bubbling and brown, about 15-20 minutes. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to