Turkey Enchilada Casserole
A flavorful and cheesy turkey enchilada casserole layered with tender turkey, spicy enchilada sauce, and melted cheese, perfect for a hearty family dinner or casual gathering.
Ingredients
- 1 1/2 lbs. ground turkey breast ⓘ
- 1/2 cup chopped onion ⓘ
- 1 Tbsp. minced garlic ⓘ
- 2 Tbsp. minced fresh oregano leaves or 1 Tbsp. dried ⓘ
- 1/2 tsp. ground cumin ⓘ
- 1 tsp. salad oil
- 1 can (29 oz) red enchilada sauce ⓘ
- Salt, to taste ⓘ
- 12 flour or corn tortillas ⓘ
- 2 cups shredded jack cheese ⓘ
- Chopped fresh cilantro ⓘ
Instructions
- In a 5 to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes.
- Stir in 1 cup of enchilada sauce.
- Layer tortillas, turkey mixture, and cheese in a casserole dish, then top with remaining enchilada sauce and cheese.
- Bake at 375°F (190°C) until bubbly and cheese is melted, about 20 minutes.
- Garnish with chopped fresh cilantro before serving.
Tips & Substitutions
For added flavor, consider using fresh diced tomatoes or bell peppers in the turkey mixture. If you prefer a spicier dish, add diced jalapeños or a pinch of cayenne pepper. You can substitute ground turkey with shredded rotisserie chicken for a quicker option. For a healthier twist, use whole wheat tortillas. This casserole also works well with the flavors found in other Mexican recipes.
Serving Suggestions
Serve the Turkey Enchilada Casserole with a side of Mexican rice or a fresh green salad for a complete meal. A dollop of sour cream or a sprinkle of sliced olives can enhance the dish. This casserole pairs beautifully with Anytime Burritos for a hearty lunch or dinner option. Don't forget to garnish with chopped cilantro for a fresh finish.
Storage & Reheating
Allow the casserole to cool completely before storing. Cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for 20-25 minutes or until heated through, ensuring the cheese is melted.
Nutrition & Diet Analysis (per serving)
Each serving of Turkey Enchilada Casserole contains roughly 1576 calories, with 55g protein, 263g carbohydrates, and 51g fat. It is an excellent source of vitamin C (509% of the Daily Value), dietary fiber (234% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 1692mg per serving (74% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole in advance. Assemble it up to a day ahead and cover it tightly in the refrigerator. When ready to bake, simply add an additional 10-15 minutes to the baking time since it will be cold from the fridge.
What can I use instead of jack cheese?
If jack cheese isn't available, Monterey Jack, cheddar, or a Mexican blend cheese will work well. Each adds a different flavor profile, but they all melt beautifully, providing that creamy texture you want in this casserole.
Can I freeze leftovers?
Absolutely! The casserole can be frozen after baking. Allow it to cool, then wrap it tightly or transfer it to a freezer-safe container. It can be stored for up to 3 months. To reheat, thaw overnight in the refrigerator and then bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).