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Turkey Enchilada Casserole

Turkey Enchilada Casserole is an easy, hearty, and delicious casserole filed with enchilada flavors!

I love a good casserole recipe, especially during the fall and winter months. There’s nothing more comforting than a dish full of carbs and cheese, in my opinion! Our family loves a good tater tot hot dish or a pasta casserole, but this turkey enchilada casserole is one of our favorites! I’ve been making this casserole for years, and I’m so excited to finally be sharing the recipe!

What You’ll Need

  • Ground Turkey – you could use ground chicken or beef, if you’d prefer.
  • Enchilada Sauce – we use mild to keep it kid-friendly. You could make your own too, if you prefer.
  • Chili Powder
  • Cumin
  • Garlic Powder
  • Frozen Corn
  • Black Beans
  • Corn Tortillas
  • Shredded Cheese

How to Make Turkey Enchilada Casserole

This recipe is simple to make, and I love doubling it so I can have a pan to put in the freezer for later! To start, brown the turkey in a large skillet. Break up the turkey as it cooks. Once it is cooked through, add the chili powder, cumin, garlic powder, red enchilada sauce, diced tomatoes, black beans, and corn, and stir well. Season with salt and pepper, as desired.

Now it’s time to assemble. One note: this dish can be made in one 9×13″ casserole dish for a larger crowd, or two 8×8″ 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. For continuity sake, I am going to be referring to making this in one 9×13″ pan.

On the bottom of the pan, spread 10 ounces of enchilada sauce. 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. Top the tortillas with half of the enchilada filling and sprinkle with half of the cheese. This casserole has two layers, so repeat the corn tortillas, turkey mixture, and cheese one more time. Now bake in a 350 degree oven for 30-35 minutes. If you’re baking the 8×8″ dish, you can decrease the baking time to 25 minutes.

As mentioned, 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 can use flour tortillas instead of corn, if you prefer.
  • You could add a teaspoon of dried oregano or paprika to the enchilada filling.
  • Make your own gluten free enchilada sauce with this recipe.

Like this recipe? Check these out, too!

Chicken Enchilada Soup

Turkey Black Bean Enchilada Skillet

Meatball Enchilada Pasta Bake

Turkey Enchilada Casserole

Turkey Enchilada Casserole

A delicious and easy enchilad casserole made with ground turkey.
Print Pin Rate
Course: Main Course
Cuisine: American, Mexican
Keyword: casserole, dinner, easy dinner, ground turkey
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 468kcal
Author: Taylor


  • 2 tbsp olive oil
  • 1 lb ground turkey
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 20 ounces red enchilada sauce (I buy two 10 ounce cans)
  • 12 ounces frozen corn
  • 14 ounces black beans drained and rinsed
  • 10 ounces diced tomatoes with green chiles
  • 12 corn tortillas
  • 3 cups shredded cheddar cheese or Mexican cheese


  • Preheat oven to 350 degrees F.
  • Spread about half of the 10 ounce can of enchilada sauce on the bottom of a 9×13" baking dish. Note: you can also make this in two 8×8" baking dishes, if you want a smaller portion, and one to freeze later.
  • In a large skillet over medium heat, add the olive oil and turkey, and brown the ground turkey, breaking it into small chunks as it cooks.
  • Add chili powder, cumin, garlic powder, the remaining enchilada sauce, corn, black beans, and diced tomatoes and stir well to combine.
  • Layer half of the corn tortillas on top of the enchilada sauce.
  • Top with half of the turkey enchilada filling, followed by half of the cheese.
  • Repeat the tortilla layer, enchilada filling layer, and then top with the remaining cheese.
  • Bake in the preheated oven for 30-35 minutes. If you make it in an 8×8" dish, you can decrease the baking time to 25 minutes.

Freezing Instructions

  • Wrap the baking dish with plastic wrap, followed by aluminum foil.
  • Be sure to label the casserole and add the baking instructions.
  • Once ready to make, thaw overnight in the refrigerator.
  • Bake in 350 degree oven for 40-50 minutes, or until the middle is hot and bubbling. The baking time is longer since the middle will be quite cold still.
  • Enjoy!


Sodium: 961mg | Calcium: 365mg | Vitamin C: 8mg | Vitamin A: 1258IU | Sugar: 6g | Fiber: 10g | Potassium: 669mg | Cholesterol: 74mg | Calories: 468kcal | Trans Fat: 1g | Monounsaturated Fat: 4g | Polyunsaturated Fat: 2g | Saturated Fat: 9g | Fat: 17g | Protein: 33g | Carbohydrates: 48g | Iron: 3mg
Tried this recipe?Mention @greensnchocolate to let me know!
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