How to Make Mexican Enchilada Casserole - A Step-by-Step Guide

If you are looking for a delicious and easy-to-make Mexican dish that the whole family will love, then you have come to the right place. The Mexican Enchilada Casserole is a perfect combination of savory flavors, hearty textures, and gooey melted cheese that will have you coming back for seconds and thirds. Best of all, this recipe is simple to prepare and can be customized to suit your taste preferences, making it a true crowd-pleaser.

Enchiladas are a beloved Mexican dish, typically...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • Preheat oven to 425 degrees F (220 degrees C). Spray a 3-quart casserole dish with cooking spray.
  • 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.
  • 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.
  • 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.
  • Bake in the preheated oven until cheese on top of casserole is melted and browned, 20 to 30 minutes.
  • Nutrition

    851 cal.

    • Total Fat: 48g
    • Saturated Fat: 25g
    • Cholesterol: 193mg
    • Sodium: 1842mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 10g
    • Total Sugars: 10g
    • Protein: 57g
    • Vitamin C: 21mg
    • Calcium: 958mg
    • Iron: 5mg
    • Potassium: 1081mg