Turkey Enchilada Bake

Where has this week gone? I can’t believe it’s Friday already! Has anyone else’s week flown or is it just me? 🙂 I have a ton of blog posts in draft form, so today you might get two! Anyways…back to this recipe! A lot of my recipes come from seeing what I have on hand and just kind of winging it. This is one of those. I knew we needed to use up some corn tortillas and I already had ground turkey (I keep a stockpile from Costco in the freezer). So I thought, why not make an enchilada casserole…. and you guys…..this was a winner!! And so easy!

Here are the cast of characters:
Enchilada Casserole
Makes 8-12 Servings:
You’ll need:
  • 1 Tbsp oil
  • 1/2 cup chopped onion
  • 1 pound ground turkey
  • 1/2 Tbsp minced garlic (I use the pre-minced in water)
  • 1/2 tsp ground cumin
  • 1 can (10 oz.) red (hot) enchilada sauce
  • 1 can (10 oz.) green (mild) enchilada sauce
  • 1 can (3.8 oz.) sliced olives – optional
  • Approx. 18 corn tortillas (6 in. wide)
  • 2 cups shredded Mexican cheese

Preheat your oven to 425.

Heat the oil in a pan over medium/high heat. Add the onion and give it a stir. Let cook for one minute. Add in your ground turkey and start breaking it apart. Once slightly browned, add in the garlic and cumin. Stir/cook until the turkey is crumbled, cooked through, and no longer pink. Add 3/4 of each can of enchilada sauce and the olives to your mixture. You’ll need to save a little extra enchilada sauce from each can for layering purposes. Allow it to simmer while you’re assembling the rest.

Enchilada Casserole5

Add 1/2 of your remaining sauce to the bottom of a 9×13 pan – you could do a mix, but I just added one kind.

Enchilada Casserole2

Add a layer of corn tortillas. I ripped my in half so that I could thoroughly cover the bottom. Then add 1/2 of your turkey mixture and 1/3 of your cheese. PS: If you’re a cheese lover you can add even more 😉 I’ve just severely cut back on cheese due to a dairy sensitivity. So sad, I know! But to me, it was the perfect amount 🙂

Enchilada Casserole3

Add another layer of tortillas, the rest of your turkey mixture and 1/2 of your remaining cheese. Then add another layer of your tortillas, the remaining enchilada sauce, and the rest of your cheese. Look at that beauty!

Enchilada Casserole1

Bake at 425 for 20 minutes or until golden brown on the top. Let it set for a few minutes and then serve. Hope you enjoy!

Enchilada Casserole4

If you make this, let me know or tag me on Facebook or Instagram!


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