Turkey Enchilada Casserole

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1 1/2 pounds ground turkey breast

1/2 cup chopped onion

1 tablespoon minced garlic

2 tablespoons minced fresh oregano leaves

1/2 teaspoon ground cumin

1 teaspoon salad oil

1 can (29 oz.) red enchilada sauce


12 corn tortillas (6 in. wide)

2 cups shredded jack cheese (8 oz.)

Chopped fresh cilantro


1. In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes.

2. Stir in 1 cup enchilada sauce.

3. Add salt to taste.

4. Meanwhile, cut tortillas in half.

5. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit.

6. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level.

7. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.

8. Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes.

9. Sprinkle with chopped cilantro.

Bon Appetit!

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