READY IN 1 hr

Mexican Enchilada Casserole

Read Reviews (9)

"This casserole is especially good for those like myself that don't really care for canned enchilada sauce. It also freezes well and can be assembled, frozen, then baked later. Use 1/2 cup homemade taco seasoning if you have it; chili powder can be found online." — Semigourmet

Directions

Preheat oven to 425 degrees F (220 degrees C). Spray a 3-quart casserole dish with cooking spray.
Combine tomato sauce with chili powder and 1/2 cup water or as desired in a small saucepan over medium heat; bring to a simmer and stir to make a pourable sauce. Remove from heat and set enchilada sauce aside.
Cook and stir ground turkey, onion, and 1 envelope of taco seasoning mix in a large skillet over medium heat, chopping turkey as you cook, until meat is crumbly and no longer pink, about 10 minutes. Stir in 2/3 cup water and remaining envelope of taco seasoning mix and cook, stirring often, until moisture has evaporated from turkey mixture. Mix 1 cup of enchilada sauce into turkey mixture and remove skillet from heat.
To layer the casserole, spread 8 tortilla halves into the bottom of the prepared baking dish, overlapping as necessary to fit. Toss sharp Cheddar cheese and Monterey Jack cheese together in a bowl and spread 1/4 of the cheese mixture over the tortillas in an even layer. Top with 1/3 the turkey mixture, 1/3 the lettuce, 1/3 the chopped tomatoes, and about 1/3 cup of the remaining sauce. Repeat layers twice more. Place 8 tortilla halves on top of the casserole and spread with remaining 1 1/4 cup shredded cheese mixture.
Bake in the preheated oven until cheese on top of casserole is melted and browned, 20 to 30 minutes.

Kitchen-Friendly View

PREP 30 mins
COOK 30 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Aug 08, 2012

A few steps to get this done. Not quick and easy but so very very good. I followed the recipe as written and served with rice. I think I will leave the lettuce and tomato out and serve them on the side. I do not like cooked lettuce.

—Joey Joan

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Most Helpful Critical Review

Oct 12, 2012

Way too much chili powder which made this dish somewhat chalky. Lettuce & tomato served on the side would be much better than soggy lettuce & tomato layered & cooked into the actual dish.

—amycj

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11 Ratings

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Aug 11, 2012

This was really good, I left the lettuce and tomato out and used it to top our servings.

—Marlene

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Sep 13, 2012

Oh my goodness, this was so good! My son is allergic to a whole lot of things including milk, eggs, wheat, soy, rice, oats, beef, pork, and chicken. It's hard to find delicious meals we all can eat, but I made this last night with Daiya non-dairy cheese (a mix of their cheddar and pepper jack flavors) and it was FABULOUS. Even my dad, who is not a fan of most allergy-friendly meals, raved about it. I left out the lettuce and tomatoes like the other reviewers recommended. We will definitely be making this again.

—abbymachin

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Feb 21, 2013

I needed a recipe that used ground turkey. This was perfect! My family loved it and I will definitely make it again. I did as others suggested and served the lettuce and tomato on top instead of baking those in the casserole. I also used flour burritos instead of corn tortillas because my family prefers them.

—Ra

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May 23, 2013

My only suggestions are to use a store bought Mexican enchilada sauce ( I live in an area with great choices for local Hispanic products) to save some time. I also sauteed some onion with the meat, and added extra hot taco seasoning to the mixture, as well as green chiles for flavor. I didn't drain the meat mixture at all. I would recommend using the firmest corn tortillas possible- I used very soft, fresh ones and they disintegrated in the casserole. It still tasted great, but was texturally off a bit. I added chopped tomatoes, lettuce, and onion when serving.

—KDai

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Apr 29, 2013

Delicious! The lettuce gave it that extra crunch that we love. It was a bit too spicy for my toddler even after cutting the chile powder in 1/3, but I would personally have loved it more spicy. Good stuff.

—MTRoth

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Dec 29, 2012

Just like everyone is saying: add fresh lettuce and tomatoes on top. Great recipe. My husband is a picky eater and he loved it.

—pickymom

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Nutrition

Calories
851 kcal
43%

Carbohydrates
51.4 g
17%

Cholesterol
193 mg
64%

Fat
47.8 g
74%

Fiber
9.5 g
38%

Protein
57.3 g
115%

Sodium
1842 mg
74%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Enchilada Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 851
Calories from Fat: 430

% Daily Value *
Total Fat 47.8g 74 %
** Saturated Fat 25.4g 127 %
Cholesterol 193mg 64 %
Sodium 1842mg 74 %
** Potassium 1081mg 30 %
Total Carbohydrates 51.4g 17 %
Dietary Fiber 9.5g 38 %
Protein 57.3g 115 %
Sugars 10.3g
Vitamin A 83 %
Vitamin C 36 %
Calcium 120 %
Iron 53 %
** Thiamin 29 %
** Niacin 132 %
** Vitamin B6 62 %
** Magnesium 48 %
** Folate 45 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.