Turkey Enchilada Casserole
Savor the bold flavors of this easy and satisfying Turkey Enchilada Casserole—a perfect blend of lean ground turkey, black beans, sweet corn, and warm spices layered with corn tortillas, tangy enchilada sauce, and gooey melted cheese. This crowd-pleasing casserole is baked to golden, bubbly perfection and comes together with just 20 minutes of prep time, making it an ideal weeknight dinner or meal prep option. The comforting Mexican-inspired dish is rich in protein and packed with texture, delivering all the vibrant flavors of classic enchiladas in a simple, family-friendly format. Top with fresh cilantro for a bright finish, and serve it warm alongside your favorite sides like rice or a crisp green salad. Whether it's for a casual dinner or a festive gathering, this turkey enchilada casserole is sure to be a hit!
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Recipe Information
Ingredients
- 1 pound Ground turkey
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Canned black beans, rinsed and drained
- 1 cup Frozen corn, thawed
- 2 cups Canned enchilada sauce
- 2 cups Shredded Mexican-blend cheese
- 8 small Corn tortillas
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or a thin layer of olive oil.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes, until softened. Add the minced garlic and sauté for an additional 1 minute.
Add the ground turkey to the skillet and cook, breaking it apart with a wooden spoon, until no longer pink, about 5-7 minutes.
Stir in the chili powder, ground cumin, paprika, salt, and black pepper. Mix well to coat the turkey evenly with the spices.
Add the black beans and corn to the skillet, stirring to combine. Cook for an additional 2-3 minutes, then remove the skillet from the heat.
Spread 1/2 cup of the enchilada sauce evenly over the bottom of the prepared baking dish.
Layer 4 corn tortillas across the bottom of the dish, overlapping them slightly. Top with half of the turkey mixture, followed by 1/2 cup of enchilada sauce and 1/3 of the shredded cheese.
Repeat the layering process with the remaining tortillas, turkey mixture, enchilada sauce, and cheese, finishing with the cheese layer on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
Optionally, garnish with chopped fresh cilantro before serving. Enjoy warm!
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1119 mg | 49% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 4.8 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 330 mg | 25% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 365 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
