Description
This Easy Turkey Enchilada Casserole is a quick and flavorful weeknight dinner that's perfect for busy nights when you crave something hearty. Made with lean ground turkey, zesty enchilada sauce, melted cheese, and hearty tortillas, this casserole is a crowd-pleasing, one-pan wonder. It’s easy to prepare, can be made ahead, and is even better the next day! Perfect for family dinners, meal prep, or a casual get-together.
Ingredients
Scale
- 1 lb ground turkey
- 1 onion, chopped
- 1 bell pepper, chopped (optional)
- 2 cups enchilada sauce (store-bought or homemade)
- 8 small corn tortillas, cut into strips
- 1 ½ cups shredded cheddar cheese (or Mexican blend)
- 1 can black beans, drained and rinsed (optional)
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Olive oil (for cooking)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). - Cook the Turkey:
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned (about 5-7 minutes). - Add Vegetables:
Stir in the chopped onion and bell pepper (if using) and cook for another 3-4 minutes until softened. - Season the Meat:
Add chili powder, cumin, garlic powder, salt, and black pepper to the turkey mixture. Stir to combine, then add the black beans (if using) and 1 cup of the enchilada sauce. Mix well and let simmer for 2-3 minutes. - Layer the Casserole:
In a 9x13-inch baking dish, spread a thin layer of enchilada sauce on the bottom. Add a layer of tortilla strips, followed by half of the turkey mixture and a sprinkle of cheese. Repeat the layers with the remaining tortillas, turkey, and cheese. - Bake:
Cover the casserole with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. - Serve:
Let the casserole cool for 5-10 minutes before serving. Garnish with fresh cilantro, sour cream, or avocado slices for extra flavor if desired.
Notes
- Make-Ahead: You can prepare the casserole ahead of time and store it in the fridge for up to 2 days before baking. Simply assemble it, cover with plastic wrap or foil, and refrigerate. When ready to bake, add 5-10 minutes to the cooking time if it's cold from the fridge.
- Freezing: This casserole also freezes well. To freeze, assemble the casserole, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed.
- Cheese: Feel free to use your favorite cheese blend. Monterey Jack, Pepper Jack, or a Mexican cheese blend also work well in this casserole.
- Vegetarian Option: Skip the turkey and use a combination of black beans, corn, and diced sweet potatoes for a hearty vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g