Mexican Enchilada Casserole recipe

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Ingredients

cooking spray
1 ½ cups canned tomato sauce
⅓ cup chili powder (such as Gebhardt®)
½ cup water, or as needed
1 ½ pounds ground turkey
1 ½ cups chopped onion
2 (1 ounce) packages taco seasoning mix, divided
⅔ cup water
16 (5 inch) corn tortillas, cut in half
3 cups shredded sharp Cheddar cheese
3 cups shredded Monterey Jack cheese
1 ½ (10 ounce) bags shredded iceberg lettuce
2 cups chopped fresh tomatoes

Nutrition Info

850.8 calories
carbohydrate: 51.4 g
cholesterol: 193.4 mg
fat: 47.8 g
fiber: 9.5 g
protein: 57.3 g
saturatedFat: 25.4 g
servingSize: -
sodium: 1841.9 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Spray a 3-quart casserole dish with cooking spray.

  2. Combine tomato sauce with chili powder and 1/2 cup water or as desired in a small saucepan over medium heat, bring to a simmer and stir to make a pourable sauce. Remove from heat and set enchilada sauce aside.

  3. Cook and stir ground turkey, onion, and 1 envelope of taco seasoning mix in a large skillet over medium heat, chopping turkey as you cook, until meat is crumbly and no longer pink, about 10 minutes. Stir in 2/3 cup water and remaining envelope of taco seasoning mix and cook, stirring often, until moisture has evaporated from turkey mixture. Mix 1 cup of enchilada sauce into turkey mixture and remove skillet from heat.

  4. To layer the casserole, spread 8 tortilla halves into the bottom of the prepared baking dish, overlapping as necessary to fit. Toss sharp Cheddar cheese and Monterey Jack cheese together in a bowl and spread 1/4 of the cheese mixture over the tortillas in an even layer. Top with 1/3 the turkey mixture, 1/3 the lettuce, 1/3 the chopped tomatoes, and about 1/3 cup of the remaining sauce. Repeat layers twice more. Place 8 tortilla halves on top of the casserole and spread with remaining 1 1/4 cup shredded cheese mixture.

  5. Bake in the preheated oven until cheese on top of casserole is melted and browned, 20 to 30 minutes.

Recipe Yield

6 servings

Recipe Note

This casserole is especially good for those like myself that don't really care for canned enchilada sauce. It also freezes well and can be assembled, frozen, then baked later. Use 1/2 cup homemade taco seasoning if you have it;chili powder can be found online.

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