Mexican Enchilada Casserole

Mexican Enchilada Casserole

Semigourmet 104

"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."


1 h servings 851 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 851 kcal
  • 43%
  • Fat:
  • 47.8 g
  • 74%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 57.3 g
  • 115%
  • Cholesterol:
  • 193 mg
  • 64%
  • Sodium:
  • 1842 mg
  • 74%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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  1. 14 Ratings


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 ...

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 ...

This was really good, I left the lettuce and tomato out and used it to top our servings.

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 ca...

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.

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!

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 me...

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...

Just like everyone is saying: add fresh lettuce and tomatoes on top. Great recipe. My husband is a picky eater and he loved it.