Turkey Enchilada Casserole
A delicious and easy enchilad casserole made with ground turkey.
Ingredients
- 2 tbsp olive oil
- 1 lb ground turkey
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 20 ounces red enchilada sauce ((I buy two 10 ounce cans))
- 12 ounces frozen corn
- 14 ounces black beans (drained and rinsed)
- 10 ounces diced tomatoes with green chiles
- 12 corn tortillas
- 3 cups shredded cheddar cheese (or Mexican cheese)
Directions
- 1
Preheat oven to 350 degrees F.
- 2
Spread about half of the 10 ounce can of enchilada sauce on the bottom of a 9x13" baking dish. Note: you can also make this in two 8x8" baking dishes, if you want a smaller portion, and one to freeze later.
- 3
In a large skillet over medium heat, add the olive oil and turkey, and brown the ground turkey, breaking it into small chunks as it cooks.
- 4
Add chili powder, cumin, garlic powder, the remaining enchilada sauce, corn, black beans, and diced tomatoes and stir well to combine.
- 5
Layer half of the corn tortillas on top of the enchilada sauce.
- 6
Top with half of the turkey enchilada filling, followed by half of the cheese.
- 7
Repeat the tortilla layer, enchilada filling layer, and then top with the remaining cheese.
- 8
Bake in the preheated oven for 30-35 minutes. If you make it in an 8x8" dish, you can decrease the baking time to 25 minutes.
- 9
Wrap the baking dish with plastic wrap, followed by aluminum foil.