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Turkey Enchilada Casserole Recipe
Turkey Enchilada Casserole Recipe photo by Taste of Home

Turkey Enchilada Casserole Recipe

Read Reviews (12)
4.71 12
Publisher Photo
Every time I make this for guests, I end up sharing my recipe!—Debra Martin of Belleville, Michigan
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 10 servings

Ingredients

  • 1 pound lean ground turkey
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 jar (16 ounces) salsa
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) Mexican stewed tomatoes
  • 1 teaspoon each onion powder, garlic powder and ground cumin
  • 12 corn tortillas (6 inches)
  • 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided

Nutritional Facts

1 piece equals 318 calories, 9 g fat (4 g saturated fat), 52 mg cholesterol, 936 mg sodium, 37 g carbohydrate, 7 g fiber, 21 g protein.

Directions

  1. In a large nonstick saucepan coated with cooking spray, cook the turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  2. Spread 1 cup meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Top with six tortillas. Spread with half of the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce.
  3. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted. Yield: 10 servings.
Originally published as Turkey Enchilada Casserole in Light & Tasty February/March 2007, p37

Nutritional Facts

1 piece equals 318 calories, 9 g fat (4 g saturated fat), 52 mg cholesterol, 936 mg sodium, 37 g carbohydrate, 7 g fiber, 21 g protein.

Reviews for Turkey Enchilada Casserole(12)

AVERAGE RATING
   (42)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (7)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 19, 2013

Very good recipe. My son used to be a chef and I asked him what he thought and he really liked it. The taste might be different depending on the salsa and canned items you use. Also used flour tortillas . I would recommend having sour cream as a topping. Definitely a keeper

MY REVIEW
Reviewed Sep. 29, 2013

I make this without the peppers and use Whole grain and white corn tortillas from The Tortilla Factory. It's a fantastic thing to make at home or for a party.

MY REVIEW
Reviewed Feb. 5, 2013

I'm not a big fan of Mexican type food, but this was great! Even my 2 and 5 yr olds gobbled it up.

MY REVIEW
Reviewed Jan. 24, 2013

This was really good! Husband loved it. Was NOT a mushy mess for us. Will make again for sure. Quick and Easy :)

MY REVIEW
Reviewed Dec. 29, 2012

Made this at home, husband loved it. Took it to a potluck, everyone raved. Use low-sodium black beans if you can. Also I use a whole wheat and corn blend tortilla to make it healthier yet. Two percent reduced fat cheddar won't change the taste either. I add more cheese than the recipe calls for to make it decadent. Top it with light sour cream and you have perfection.

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