Ground turkey enchilada casserole layers corn tortillas, a seasoned turkey filling and melted cheddar. There is enough tortilla to make it feel like enchiladas without turning the pan into a thick stack of breading.
Tips for ground turkey enchilada casserole
Use a mild American chili-powder blend rather than pure ground hot chile. Sauce heat and salt vary by brand; choose one your family likes. Cook the pepper and onion before layering so they do not stay crunchy.
Swaps and serving ideas
Monterey Jack can replace cheddar, with a new nutrition estimate. Serve with lettuce, radishes or sliced tomatoes. Sour cream, avocado and rice are optional additions and are not included.
Helpful equipment: mixing bowls help combine the filling or dressing without crowding a small bowl. Check its size and manufacturer’s instructions for your kitchen.
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Ground Turkey Enchilada Casserole
Ingredients
- 2 lb 93% lean ground turkey raw
- 6 6-inch corn tortillas about 5 ounces total
- 1 19-ounce can red enchilada sauce mild
- 6 oz sharp cheddar shredded
- 1 medium onion diced
- 1 medium bell pepper diced
- 2 cloves garlic minced
- 1 tsp olive oil
- 1 tbsp chili powder mild American blend
- 1 tsp ground cumin
- 1/4 tsp table salt
Instructions
- Heat oven to 375°F. Heat oil in a large deep skillet over medium-high heat. Add turkey and break into small crumbles. Cook 8–10 minutes until no raw clumps remain and several spots reach 165°F; retain the pan juices.
- Add onion and pepper and cook 5–6 minutes, stirring until softened. Add garlic, chili powder, cumin and salt and stir for 30 seconds. Stir in all but 1/4 cup of the enchilada sauce and simmer 2 minutes.
- Spread reserved sauce in a 9-by-13-inch baking dish. Cut tortillas into quarters. Arrange half on the bottom, leaving small gaps rather than making a thick stack.
- Spread half the turkey mixture and one-third of the cheese over tortillas. Repeat tortillas and turkey, then finish with the remaining cheese.
- Bake uncovered 20–25 minutes until bubbling and at least 165°F in the center. Rest 10 minutes before dividing into six portions.
Notes
Storage and reheating
Refrigerate in shallow covered containers within 2 hours at 40°F or below. Use within 3–4 days. Reheat only the portion needed to 165°F, adding a splash of water or broth if needed; extra broth changes the estimate.
More meal ideas
For another familiar option, try High Protein Chicken Burrito Bowls. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
One serving is one of 6 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are separate. Nutrition values are estimates based on the listed ingredients and yield. Total carbohydrates include fiber. Brands, portion sizes and substitutions change the result.