Mexican Enchilada Casserole Recipe -
Mexican Enchilada Casserole Recipe
  • READY IN 1 hr

Mexican Enchilada Casserole

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. Preheat oven to 425 degrees F (220 degrees C). Spray a 3-quart casserole dish with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until cheese on top of casserole is melted and browned, 20 to 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 05, 2015

Being the submitter of this recipe. I noticed changes that were made after it was published (not my me) 1) the tomato sauce has been cut way back. I use about 29 ounces, because I make extra for serving after it is plated, as it gets kind of dry the tortillas suck up the sauce. 2) It is Very important to use Gebhardt chili powder because it is very mild tasting and not as spicy and strong as the generic chili powders you buy at the grocery stores. If you are using a different chili powder you will need to cut it WAY down. 1/8 cup to 1/4 cup to taste. once the sauce is warmed you can taste it. 3) the water is to be whisked into the chili powder just enough water to make it the same consistency as the sauce so that it mixes in better and doesn't clump. One last tip I would give is to put the extra sauce in a condiment container such as the squeeze ketchup or mustard bottles. that way you can squirt it over your plated casserole.

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.

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.

Aug 11, 2012

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

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.

Jun 25, 2014

I loved this as did my family. I also made it for a friend and her family and they requested the recipe. A little time consuming to prepare but it makes a lot and goes a long way!

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.

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.


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  • 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.

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