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Turkey Enchilada Casserole

 Turkey Enchilada Casserole
Every time I make this for guests, I end up sharing my recipe!—Debra Martin of Belleville, Michigan
10 ServingsPrep: 30 min. Bake: 25 min.

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

Directions

  • 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.
  • 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.
  • Cover and bake at 350° for 20 minutes. Uncover; sprinkle with

2 of 2

Turkey Enchilada Casserole (continued)

Directions (continued)

  • remaining cheese. Bake 5-10 minutes longer or until bubbly and
  • cheese is melted. Yield: 10 servings.
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.