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Ground turkey enchilada casserole with corn tortilla layers, red sauce and melted cheddar in a red baking dish.

Ground Turkey Enchilada Casserole

Ground turkey enchilada casserole layers corn tortillas, a seasoned turkey filling and melted cheddar.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting 10 minutes
Total Time 1 hour 5 minutes
Servings 6 equal portions
Calories 505 kcal

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

One serving is one of 6 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are not included. Nutrition is estimated and changes with brands, portions and substitutions.