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Mexican Enchilada Casserole Recipe

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Mexican Enchilada Casserole Recipe



Ingredients :

  • cooking spray
  • 1 ½ cups canned tomato sauce
  • ⅓ cup chili powder (such as Gebhardt®)
  • ½ cup water, or as needed
  • 1 ½ pounds ground turkey
  • 1 ½ cups chopped onion
  • 2 (1 ounce) packages taco seasoning mix, divided
  • ⅔ cup water
  • 16 (5 inch) corn tortillas, cut in half
  • 3 cups shredded sharp Cheddar cheese
  • 3 cups shredded Monterey Jack cheese
  • 1 ½ (10 ounce) bags shredded iceberg lettuce
  • 2 cups chopped fresh tomatoes
  • Methods :

  • Step 1

    Preheat oven to 425 degrees F (220 degrees C). Spray a 3-quart casserole dish with cooking spray.

  • Step 2

    Combine tomato sauce with chili powder and 1/2 cup water or as desired in a small saucepan over medium heat; bring to a simmer and stir to make a pourable sauce. Remove from heat and set enchilada sauce aside.

  • Step 3

    Cook and stir ground turkey, onion, and 1 envelope of taco seasoning mix in a large skillet over medium heat, chopping turkey as you cook, until meat is crumbly and no longer pink, about 10 minutes. Stir in 2/3 cup water and remaining envelope of taco seasoning mix and cook, stirring often, until moisture has evaporated from turkey mixture. Mix 1 cup of enchilada sauce into turkey mixture and remove skillet from heat.

  • Step 4

    To layer the casserole, spread 8 tortilla halves into the bottom of the prepared baking dish, overlapping as necessary to fit. Toss sharp Cheddar cheese and Monterey Jack cheese together in a bowl and spread 1/4 of the cheese mixture over the tortillas in an even layer. Top with 1/3 the turkey mixture, 1/3 the lettuce, 1/3 the chopped tomatoes, and about 1/3 cup of the remaining sauce. Repeat layers twice more. Place 8 tortilla halves on top of the casserole and spread with remaining 1 1/4 cup shredded cheese mixture.

  • Step 5

    Bake in the preheated oven until cheese on top of casserole is melted and browned, 20 to 30 minutes.

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