Easy Layered Enchilada Casserole

If you’re looking for an easy, family friendly, layered enchilada casserole, this is for you! Highly customizable and not spicy, this quick, ground turkey enchilada recipe will become one of your go-to meals on a busy weeknight.

Customizing This Layered Enchilada Bake

You can customize this recipe for layered enchilada casserole in many ways. Different sauces, meats, spices and cheeses can be substituted to make it your own.  

I first started making this layered enchilada casserole at least 25 years ago. While not “authentic,” it’s fast because it eliminates the soaking and rolling of the tortillas. 

While traditional enchiladas use flour tortillas, I swap them out for corn to make this a gluten-free enchilada casserole. I find that the corn tortillas absorb the sauce better, too. 

I’ve made this enchilada layered casserole with traditional red enchilada sauce and with green. My family prefers the green sauce. 

I don’t use a lot of canned goods, but I’ve found that the canned green enchilada sauce is very tasty and saves an hour or so!

Since I started making this when my family was young, it’s not a spicy dish. Even though the recipe calls for a can of green chilies, I use the mild. And now that my kids are grown, this is still the version they request most often. 

As my husband says, “If it isn’t broken don’t fix it!” 

How to Make Ground Turkey Enchilada Casserole

You will need:

• 1 1/2 pounds ground turkey or ground beef
• 1 1/2 Tablespoons Olive oil
• 1 onion diced
• 2 cloves garlic minced
• 1 4-oz can diced green chilies (choose your level of heat)
• 28-oz can enchilada sauce, green or red
• 1 1/2 cups frozen corn
• 18 corn tortillas
• 16 ounces sharp cheddar cheese, shredded
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground oregano
• 1 Tablespoon chili powder
• Salt and pepper to taste

Start by sauteing the onions until translucent. Add in the ground turkey or beef, garlic, and spices. When meat is cooked through, stir in the corn and chilis. 

Remove from heat and set aside.

In a 13″ x 9″ baking dish, pour a little of the enchilada sauce in the dish to moisten the bottom. 

Start layering in this order: 

• Place six tortillas on the bottom of the dish, overlapping to fit. 
• Add 1/2 meat mixture, 1/3 cheese and about 1/3 of the green enchilada sauce. 
• Repeat. 
• Finish by topping with six more tortillas, remaining sauce and final 1/3 of the shredded cheese.

Cover with aluminum foil and bake at 350F for about 45 minutes, or until hot and bubbly.

Enchilada Layered Casserole FAQs

Can I use a different meat in a layered enchilada casserole?

I’m giving you my recipe, but that should just be a jumping point. Use ground beef instead of ground turkey if you prefer. You can also use shredded chicken. I’ve even made it with chorizo!

We like a sharp cheddar cheese, but jalapeño jack, Monterey jack, or a more traditional cotija cheese is delicious too. 

Season the meat to your liking, making it spicier or milder, depending on your family’s taste. As with all recipes, taste! Add more spices if you desire.

Can enchilada casserole be frozen?

Yes! This casserole is one that I will often make if I’m going out of town and want to have frozen meals on hand for my husband or daughter. Wrap individual portions in foil for easy defrosting.

Can you make this layered enchilada casserole ahead of time?

Yes! Prepare it the night before, cover tightly in plastic wrap. Remove from the fridge while the oven is heating. You may need to add 10 minutes to the cooking time since it will be cold.

Why is my enchilada casserole soggy?

This is most likely due to using too much sauce. Spreading the sauce out between the layers will provide just enough moisture and taste – resist the urge to pour more sauce on top. 

What else goes with this turkey enchilada casserole?

This recipe for Salsa Fresca is authentic. I got it from the cafeteria ladies at work! Cilantro Rice is a great side dish too!