Layered Enchilada Casserole

5 from 60 votes

Layered enchilada casserole is a quick and easy dish that skips the rolling of the tortillas. Layers of ground meat, cheese and mild green enchilada sauce make this a family favorite.

Prep Time15

Cook Time45

Course: Entree

Cuisine: Tex-Mex

Servings: servings

Calories: 557kcal

Author: Cynthia

Ingredients

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 can diced green chilies
28 oz can enchilada sauce green or red
1 1/2 cups frozen corn
18 corn tortillas
16 ounces Sharp cheddar cheese shredded
Start with 1/2 to 1 teaspoon each and season to your taste
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1 Tablespoon chili powder
Salt and pepper to taste

Instructions

Heat olive oil in a large skillet over a medium heat. Add onions and cook until translucent, about 5 minutes.
Add ground turkey or ground beef, and garlic, and continue cooking over medium heat until meat is browned and nearly cooked through. Add spices, chili powder, salt and pepper and continue cooking until meat is done. Check seasoning, adding more if desired.
Add corn and chilies, stir. Set mixture aside.
In a 13" X 9" baking dish, pour a little of the enchilada sauce in the dish to moisten the bottom. Begin by layering in this order: 6 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 1/3 of the grated cheese.
Cover with aluminium foil and bake at 350 degrees F. for about 45 minutes or until hot and bubbly.
Serve with sour cream and chopped cilantro.

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