For a spicier kick, add a pinch of cayenne pepper to the enchilada sauce. Feel free to substitute ground beef, chicken, or a plant-based protein for the turkey. This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add an extra 10 minutes to the baking time if baking from cold. To freeze, assemble the casserole but do not bake. Wrap tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Mexican Enchilada Casserole
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS57
Deconstructed enchiladas reimagined as a comforting casserole! Layers of savory seasoned turkey, vibrant vegetables, and a homemade chili-spiced sauce baked to golden, cheesy perfection. This is a delightful twist on a classic, perfect for a crowd or a satisfying family meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate51 g
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Cholesterol193 mg
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Fiber10 g
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Protein57 g
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Saturated Fat25 g
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Sodium1842 mg
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Sugar10 g
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Fat48 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 425 degrees F (220 degrees C). Spray a 3-quart casserole dish with cooking spray. (5 minutes)
02
StepCombine 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. (10 minutes)
03
StepCook 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. (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. (5 minutes)
04
StepTo 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. (15 minutes)
05
StepBake in the preheated oven until cheese on top of casserole is melted and browned. (20-30 minutes)
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Karley Bartoletti
Jun 14, 2025The homemade sauce is so much better than the canned stuff. It makes a huge difference.
King Ryan
May 9, 2025Easy to follow and the family loved it! Will definitely be making this again.
Coby Bashirian
Apr 5, 2025Great recipe! I used ground beef instead of turkey, and it was still fantastic.
Hildegard Davis
Feb 7, 2025This recipe is a game changer! I never liked enchilada casserole before, but this one is amazing.
Mariano Johnstoncormier
Dec 20, 2024I added some black beans and corn to the turkey mixture, and it was delicious!
Prudence Mills
Dec 4, 2024Freezes really well, perfect for meal prepping.