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

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4.5 31 46
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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: 318 calories, 9g fat (4g saturated fat), 52mg cholesterol, 936mg sodium, 37g carbohydrate (7g sugars, 7g fiber), 21g protein

Directions

  1. In a large nonstick saucepan coated with cooking spray, cook turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
  2. Preheat oven to 350°. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with six tortillas. Spread with half the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce.
  3. Cover and bake 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


Reviews for Turkey Enchilada Casserole

AVERAGE RATING
(46)
RATING DISTRIBUTION
5 Star
 (35)
4 Star
 (9)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
habenaroman
Reviewed Dec. 3, 2015

"Delicious"

MY REVIEW
Rosemary Swope
Reviewed Mar. 27, 2015

"When our Daughter-in-law made this for the family I knew I had to have the recipe too. It is healthy and easy."

MY REVIEW
rebcec
Reviewed Feb. 24, 2015

"Excellent recipe. Although I did use flour tortillas and less cheese."

MY REVIEW
jgbex1
Reviewed Oct. 22, 2014

"This was good."

MY REVIEW
ojc0806
Reviewed May. 20, 2014

"Excellent! Made exactly as recipe states."

MY REVIEW
jo66
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
Rebelbug
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
KarenLiz
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
SarahKaci
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
Rebelbug
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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