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.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

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

Nutrition Facts

851 calories; protein 57.3g; carbohydrates 51.4g; fat 47.8g; cholesterol 193.4mg; sodium 1841.9mg. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/05/2015
Being the submitter of this recipe. I noticed changes that were made after it was published (not my me) 1) the tomato sauce has been cut way back. I use about 29 ounces, because I make extra for serving after it is plated, as it gets kind of dry the tortillas suck up the sauce. 2) It is Very important to use Gebhardt chili powder because it is very mild tasting and not as spicy and strong as the generic chili powders you buy at the grocery stores. If you are using a different chili powder you will need to cut it WAY down. 1/8 cup to 1/4 cup to taste. once the sauce is warmed you can taste it. 3) the water is to be whisked into the chili powder just enough water to make it the same consistency as the sauce so that it mixes in better and doesn't clump. One last tip I would give is to put the extra sauce in a condiment container such as the squeeze ketchup or mustard bottles. that way you can squirt it over your plated casserole. Read More
(34)

Most helpful critical review

Rating: 3 stars
10/12/2012
Way too much chili powder which made this dish somewhat chalky. Lettuce & tomato served on the side would be much better than soggy lettuce & tomato layered & cooked into the actual dish. Read More
(5)
19 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/05/2015
Being the submitter of this recipe. I noticed changes that were made after it was published (not my me) 1) the tomato sauce has been cut way back. I use about 29 ounces, because I make extra for serving after it is plated, as it gets kind of dry the tortillas suck up the sauce. 2) It is Very important to use Gebhardt chili powder because it is very mild tasting and not as spicy and strong as the generic chili powders you buy at the grocery stores. If you are using a different chili powder you will need to cut it WAY down. 1/8 cup to 1/4 cup to taste. once the sauce is warmed you can taste it. 3) the water is to be whisked into the chili powder just enough water to make it the same consistency as the sauce so that it mixes in better and doesn't clump. One last tip I would give is to put the extra sauce in a condiment container such as the squeeze ketchup or mustard bottles. that way you can squirt it over your plated casserole. Read More
(34)
Rating: 5 stars
08/08/2012
A few steps to get this done. Not quick and easy but so very very good. I followed the recipe as written and served with rice. I think I will leave the lettuce and tomato out and serve them on the side. I do not like cooked lettuce. Read More
(31)
Rating: 5 stars
08/11/2012
This was really good, I left the lettuce and tomato out and used it to top our servings. Read More
(16)
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Rating: 5 stars
09/13/2012
Oh my goodness this was so good! My son is allergic to a whole lot of things including milk eggs wheat soy rice oats beef pork and chicken. It's hard to find delicious meals we all can eat but I made this last night with Daiya non-dairy cheese (a mix of their cheddar and pepper jack flavors) and it was FABULOUS. Even my dad who is not a fan of most allergy-friendly meals raved about it. I left out the lettuce and tomatoes like the other reviewers recommended. We will definitely be making this again. Read More
(14)
Rating: 3 stars
10/12/2012
Way too much chili powder which made this dish somewhat chalky. Lettuce & tomato served on the side would be much better than soggy lettuce & tomato layered & cooked into the actual dish. Read More
(5)
Rating: 4 stars
05/23/2013
My only suggestions are to use a store bought Mexican enchilada sauce ( I live in an area with great choices for local Hispanic products) to save some time. I also sauteed some onion with the meat and added extra hot taco seasoning to the mixture as well as green chiles for flavor. I didn't drain the meat mixture at all. I would recommend using the firmest corn tortillas possible- I used very soft fresh ones and they disintegrated in the casserole. It still tasted great but was texturally off a bit. I added chopped tomatoes lettuce and onion when serving. Read More
(4)
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Rating: 4 stars
06/25/2014
I loved this as did my family. I also made it for a friend and her family and they requested the recipe. A little time consuming to prepare but it makes a lot and goes a long way! Read More
(3)
Rating: 5 stars
02/21/2013
I needed a recipe that used ground turkey. This was perfect! My family loved it and I will definitely make it again. I did as others suggested and served the lettuce and tomato on top instead of baking those in the casserole. I also used flour burritos instead of corn tortillas because my family prefers them. Read More
(2)
Rating: 5 stars
12/29/2012
Just like everyone is saying: add fresh lettuce and tomatoes on top. Great recipe. My husband is a picky eater and he loved it. Read More
(2)