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Enchilada casserole with ground turkey
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5 from 4 votes

Enchilada Casserole

Enchilada casserole is a quick and easy dish that skips the rolling of the tortillas. Layers ground meat, cheese and mild green enchilada sauce make this a family favorite.
Servings: 8
Calories: 554kcal
Author: Cynthia


  • 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


  • 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 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.


Serving: 1g | Calories: 554kcal | Carbohydrates: 36g | Protein: 35g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 122mg | Sodium: 486mg | Potassium: 476mg | Fiber: 5g | Sugar: 2g | Vitamin A: 950IU | Vitamin C: 3mg | Calcium: 482mg | Iron: 3mg