Mexican Enchilada Casserole

Mexican Enchilada Casserole

10 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Semigourmet
Recipe by  Semigourmet

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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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Reviews (10)

Rate This Recipe
Joey Joan
20

Joey Joan

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.

Marlene
15

Marlene

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

abbymachin
9

abbymachin

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 851 cal
  • 43%
  • Fat
  • 47.8 g
  • 74%
  • Carbs
  • 51.4 g
  • 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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