Turkey Enchilada Casserole
Every time I make this for guests, I end up sharing my recipe!—Debra Martin of Belleville, Michigan
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
Reviews
Very good- full of flavor. I added a can of corn and did not have the green pepper. Sub'd diced tomatoes for the stewed as I did not have them. Really liked it.
Didn't have a "green chilie" so left that out but added a little red chilie powder instead. Also, couldn't find Mexican stewed tomatoes so just used regular kind. Doubled ground turkey to 2 lbs instead of one and used 3 cups of shredded cheese instead of 2. Plus I sprinkled some sliced black olives across the top. Had to simmer longer than instructed so not too soupy. Looks great. Will see how they like it!
This was an easy way to use up turkey leftovers from Thanksgiving. I used the shredded turkey meat and did everything else exactly the way the recipe indicated. It was well received.
Fabulous! This was a HUGE hit tonight!
Delicious
When our Daughter-in-law made this for the family I knew I had to have the recipe too. It is healthy and easy.
Excellent recipe. Although I did use flour tortillas and less cheese.
This was good.
Excellent! Made exactly as recipe states.
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