Turkey Enchilada Pie
Get ready to elevate your weeknight dinners with this irresistible Turkey Enchilada Pie! Combining the bold, zesty flavors of classic enchiladas with the comforting appeal of a layered casserole, this dish features tender ground turkey seasoned with chili powder and cumin, nestled between layers of corn tortillas and gooey cheddar and Monterey Jack cheeses. Drenched in rich red enchilada sauce and baked to golden perfection, it’s a hearty and satisfying meal the whole family will love. With just 15 minutes of prep time and customizable toppings like sour cream and fresh cilantro, this recipe is perfect for quick dinners, meal prep, or easy entertaining. Serve it warm and watch it disappear from the table! Keywords: turkey enchilada pie, enchilada casserole recipe, easy weeknight dinner, layered enchilada bake, Mexican-inspired comfort food.
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Recipe Information
Ingredients
- 1 pound Ground turkey
- 1 Yellow onion, diced
- 2 Garlic cloves, minced
- 1.5 cups Red enchilada sauce
- 6 Corn tortillas
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 tablespoon Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Sour cream (optional, for serving)
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 4 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the ground turkey to the skillet, breaking it up with a spoon, and cook until browned and fully cooked through, about 6-8 minutes.
Season the turkey mixture with cumin, chili powder, salt, and black pepper. Stir well to combine.
Pour 1 cup of enchilada sauce into the turkey mixture and stir to coat. Remove from heat.
Grease a 9-inch pie dish or similar baking dish. Spread a thin layer of remaining enchilada sauce (about 2 tablespoons) in the bottom of the dish.
Place two corn tortillas on the bottom of the dish, overlapping as needed. Spoon one-third of the turkey mixture evenly over the tortillas, followed by a sprinkle of cheddar and Monterey Jack cheeses.
Repeat the layers two more times: tortillas, turkey mixture, and cheese, finishing with a generous layer of cheese on top.
Cover the 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 enchilada pie from the oven and let it rest for 5 minutes before slicing.
Garnish with sour cream and chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
2760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.7 g | 192% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 6811 mg | 296% | |
| Total Carbohydrate | 180.6 g | 66% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 22.8 g | ||
| Protein | 165.1 g | 330% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1979 mg | 152% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 947 mg | 20% | |
*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.
