Turkey or Chicken Enchilada Casserole
Looking for a crowd-pleasing, flavorful meal that's simple to prepare? This Turkey or Chicken Enchilada Casserole is the ultimate comfort food and perfect for weeknight dinners or family gatherings. Packed with layers of shredded turkey or chicken, zesty red enchilada sauce, melted cheddar or Monterey Jack cheese, and soft corn tortillas, this casserole is a hearty twist on classic enchiladas with none of the rolling required. Seasoned with cumin, garlic powder, and sautéed onions, every bite bursts with bold, Tex-Mex-inspired flavors. Ready in just 45 minutes, this dish is perfect for using up leftover poultry and can be customized with your favorite toppings, like fresh cilantro and creamy sour cream. Serve it as a stand-alone meal or pair it with a crisp side salad for a well-rounded feast. Easy to make, incredibly satisfying, and family-approved, this enchilada casserole will quickly become a staple in your recipe collection!
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Recipe Information
Ingredients
- 3 cups Cooked turkey or chicken, shredded
- 12 pieces Corn tortillas
- 2 cups Red enchilada sauce
- 1 cup Chopped onion
- 2 cups Shredded cheddar or Monterey Jack cheese
- 1 teaspoon Cumin powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil or cooking oil
- 0.5 cup Sour cream (for serving)
- 0.25 cup Chopped cilantro (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking oil.
In a skillet over medium heat, warm 1 tablespoon of olive oil. Add the chopped onion and sauté until softened, about 3-4 minutes.
Stir in the shredded turkey or chicken, cumin powder, garlic powder, salt, and black pepper. Cook for about 2-3 minutes to combine the flavors. Remove from heat.
Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
Layer 4 corn tortillas on top of the sauce, overlapping them as needed.
Spread half of the turkey or chicken mixture over the tortillas, followed by 1/2 cup of enchilada sauce and 2/3 cup of shredded cheese.
Repeat the layers: 4 tortillas, the remaining turkey or chicken mixture, 1/2 cup enchilada sauce, and 2/3 cup cheese.
For the top layer, place the final 4 tortillas, spread the remaining enchilada sauce over the top, and sprinkle with the remaining shredded cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Let the casserole cool for 5-10 minutes before serving. Garnish with chopped cilantro and serve with sour cream on the side, if desired.
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1299 mg | 56% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.7 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 360 mg | 28% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 427 mg | 9% | |
*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.
