Turkey Enchilada Casserole Recipe

4.5 32 47
Turkey Enchilada Casserole Recipe
Turkey Enchilada Casserole Recipe photo by Taste of Home
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Turkey Enchilada Casserole Recipe

Read Reviews
4.5 32 47
Publisher Photo
Every time I make this for guests, I end up sharing my recipe!—Debra Martin of Belleville, Michigan
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 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 shredded reduced-fat cheddar cheese, divided

Directions

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.
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.
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

Nutritional Facts

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

  • 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 shredded reduced-fat cheddar cheese, divided
  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

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MY REVIEW
Annice User ID: 9228384 270019
Reviewed Jul. 26, 2017

"Fabulous! This was a HUGE hit tonight!"

MY REVIEW
habenaroman User ID: 7905288 238689
Reviewed Dec. 3, 2015

"Delicious"

MY REVIEW
Rosemary Swope User ID: 1654672 223678
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 User ID: 7517831 221261
Reviewed Feb. 24, 2015

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

MY REVIEW
jgbex1 User ID: 5795516 94499
Reviewed Oct. 22, 2014

"This was good."

MY REVIEW
ojc0806 User ID: 4482783 208589
Reviewed May. 20, 2014

"Excellent! Made exactly as recipe states."

MY REVIEW
jo66 User ID: 6055005 94497
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 User ID: 7062057 147828
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 User ID: 2217422 94495
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 User ID: 7049790 148212
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 :)"

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