Turkey Enchilada Casserole

Ingredients

• Ground Turkey - I love using 93/7 ground turkey as it adds some flavor and is still a delicious lean protein.
• Enchilada Sauce - we use mild red enchilada sauce to keep it kid-friendly. You could make your own too, if you prefer.
• Spices - This recipe uses chili powder, cumin, and garlic powder to give it some great flavor.
• Frozen Corn - frozen corn and black beans are used in the turkey mixture.
• Corn Tortillas - corn tortillas are very traditional in enchiladas, and they work perfectly in this enchilada casserole. I would not substitute flour tortillas in this recipe.
• Shredded Cheese - I either use a Mexican shredded cheese or cheddar shredded cheese when I make this dish.

Variations

Swap the meat - you could use ground chicken or beef, if you'd prefer.

Spice it up - add ¼-1/2 teaspoon of cayenne pepper for a spicier casserole.

Make it vegetarian - add another can of black beans and omit the turkey for a vegetarian enchilada casserole. Or try my Sweet Potato Black Bean Enchilada Casserole.

Different cheese - You could use Colby Jack or pepper jack for some spice!

Recipe Instructions

This recipe is simple to make, and I love doubling it so I can have a pan to put in the freezer for later!

1. In a large skillet brown the turkey over medium heat. Break up the turkey as it cooks.
2. Once it is cooked through, add the chili powder, cumin, garlic powder, red enchilada sauce, diced tomatoes, black beans, and corn.

3. Stir it all together and cook another 5 minutes on the stove. Season with salt and black pepper, as desired.

4. On the bottom of a 9x13" casserole dish, spread 10 ounces of red enchilada sauce.

5. Top with 6-8 tortillas. I like to cut some of the tortillas in half so they line up with the edge of the pan perfectly, but this isn't necessary.

6. Top the tortillas with half of the enchilada filling.

7. Top with half of the shredded cheese.

8. Top with the remaining corn tortillas.

9. Top with the remaining turkey mixture.

10. Top with the remaining cheese. Now bake in a 350 degree oven for 30-35 minutes.

Serve. Serve topped with your favorite toppings! We love green onions, avocado, cilantro, and sour cream.

Freezer Friendly Enchilada Casserole

You can definitely freeze this Mexican casserole. To do so, wrap the baking dish (I usually use aluminum baking dishes when I'm making freezer meals) in plastic wrap, followed by aluminum foil. Be sure to label it! Then, thaw the casserole overnight and then bake at 350 degrees for 40-50 minutes. The cooking time will be longer, as the center of the casserole will be much colder than if baking it right away.

Enchilada Casserole Tips

• You can certainly adapt the ingredients in this recipe according to your preferences. You can use ground beef or chicken instead of ground turkey, if you prefer. You could also add a diced onion or diced bell peppers in the filling, if you like!
• Store leftovers in an airtight Tupperware in the refrigerator for up to 3 days.
• Top with diced green onions, avocado, cilantro, sliced jalapeño, black olives, or sour cream.
• You could add a teaspoon of dried oregano or paprika to the enchilada filling.
• Make your own gluten free enchilada sauce with this recipe.
• This dish can be made in one 9x13" casserole dish for a larger crowd, or two 8x8" pans, for a smaller family. You can bake one immediately and then freeze the other for later, which is what I like to to do!

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