Turkey Enchilada Casserole
Turn your leftover turkey into something exciting with this quick and easy Turkey Enchilada Casserole! It's a simple, freezer-friendly meal that comes together with minimal effort (perfect for busy weeknights).
Equipment
- 9 x 13 Baking Dish
- Large Skillet
Ingredients
- 1½ lbs Cooked Turkey or Ground Turkey chopped or shredded
- 1 Onion sweet or yellow
- 1 tablespoon Taco Seasoning
- 3 Cups Enchilada Sauce or verde sauce
- 1 Chipotle Pepper in Adobo Sauce or jalapeño, chopped
- 18 Corn Tortillas or flour (use small ones)
- 2 Cups Cheddar Cheese or Mexican Blend shredded
- Black Olives for topping
- Green Onions for topping
Instructions
- Preheat oven to 350°F. In a skillet with oil, cook onions on medium-high heat until tender. Then, add in ½ Cup Enchilada Sauce, Diced Chipotle (or Jalapeño), Taco Seasoning and the Shredded Turkey. Once warm, stir in 1 Cup of Enchilada Sauce and bring to a low simmer.
- In a 9 x 13 casserole dish, spread ½ Cup of Enchilada Sauce on the bottom.
- Add one layer of tortillas on top of the sauce. Cut to fit if needed. We used 6 tortillas.
- Top the tortillas with ½ of your meat mixture from the skillet. Then, cover meat with a ½ Cup Shredded Cheese.
- Add a second layer of tortillas and coat the with ½ Cup of Enchilada Sauce. Then, add the remaining meat mixture topped with another layer of ½ Cup of Shredded Cheese.
- Finish the casserole by adding a final layer of tortillas, followed by ½ Cup of Enchilada Sauce and 1 Cup of Shredded Cheese.
- Bake for 35-40 minutes making sure your meat is heated to 165°F and the cheese is melted and bubbly.
- Optional: Top with black olives and green onions. Serve with hot sauce, salsa and sour cream.
Notes
Serving size based on feeding 6 people if serving with additional sides. Plan on this feeding 4 people if you have big eaters.
TO REFRIGERATE CASSEROLE. Let the casserole cool. Cover the dish with plastic wrap (or aluminum foil) and place in the fridge for 3-4 days.
TO FREEZE CASSEROLE. Allow it to cool. Tightly wrap up your casserole or transfer portion sizes into airtight containers. Label with the date and freeze for up to 3 months.
TO REHEAT CASSEROLE. If reheating from the freezer, allow it to thaw out in the fridge overnight. Bake at 350°F until warm throughout. This takes about 30-35 minutes.
Make-Ahead Casserole
Put together the casserole and Do Not Bake. To freeze for later, wrap it up tightly with plastic wrap and freeze it for up to 3 months. To refrigerate for later, I don't suggest waiting more than 6 hours for the baking step. *To make gluten-free, check enchilada sauce for ingredients and use gluten-free corn tortillas*Nutrition
Calories: 508kcalCarbohydrates: 48gProtein: 41gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 114mgSodium: 1490mgPotassium: 473mgFiber: 7gSugar: 10gVitamin A: 1278IUVitamin C: 7mgCalcium: 346mgIron: 3mg
Tried this recipe?Rate it and let me know how it was!
