Turkey Enchilada Casserole
A delicious and easy enchilad casserole made with ground turkey.
Servings: 8 servings
Calories: 499kcal
Ingredients
- 2 tablespoon olive oil
- 1 lb ground turkey
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon 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
Instructions
- Preheat oven to 350 degrees F.
- Spread about half of the 10 ounce can of enchilada sauce on the bottom of a 9x13" baking dish. Note: you can also make this in two 8x8" 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 8x8" 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!
Notes
- 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!
Nutrition
Calories: 499kcal | Carbohydrates: 48g | Protein: 33g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 961mg | Potassium: 669mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1258IU | Vitamin C: 8mg | Calcium: 365mg | Iron: 3mg