Mexican Enchilada Casserole Recipe

Name: Mexican Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 1/2 cups canned tomato sauce; 1/3 cup chili powder (such as Gebhardt(R)); 1/2 cup water, or as needed; 1 1/2 pounds ground turkey; 1 1/2 cups chopped onion; 2 (1 ounce) packages taco seasoning mix, divided; 2/3 cup water; 16 (5 inch) corn tortillas, cut in half; 3 cups shredded sharp Cheddar cheese; 3 cups shredded Monterey Jack cheese; 1 1/2 (10 ounce) bags shredded iceberg lettuce; 2 cups chopped fresh tomatoes

Servings: persons

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

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.

1394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: cooking spray, 1 1/2 cups canned tomato sauce, 1/3 cup chili powder (such as Gebhardt(R)), 1/2 cup water, or as needed, and more.

Yes, Mexican Enchilada Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Enchilada Casserole

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