Layers of corn tortillas, seasoned ground turkey and enchilada sauce is topped with melted cheese to bring you this comforting, yet healthy, Mexican inspired casserole.

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Casseroles. Do you love them or hate them? I personally love them. They’re easy to prepare, everything bakes in one dish (hello easy cleanup) and it feeds a lot. This casserole is not to be confused with some of the ones I grew up eating with cream of something soup mixed in along with lots of butter and cheese. This Turkey Enchilada Casserole is a delicious and satisfying dinner the whole family will enjoy.

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This is one of those meals that came about completely on a whim. A few weeks ago I way overestimated how many taco shells to buy for the lunch after Parker’s baptism so I’ve been thinking up ways in which to use them, besides just making tacos and quesadillas. After pulling together ingredients I already had on hand this enchilada casserole came to be. Its full of Mexican flavor without all the extra fat and calories found in many dishes at Mexican restaurants.

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I love how easy this casserole comes together. To save even more time you can prepare it ahead of time so all you have to do when it’s time for dinner is pop it in the oven. Depending on the number of people you are feeding, this dish makes plenty of leftovers for lunch or dinner later in the week. If you love leftovers as much as we do that my friends should make you very, very happy.

Turkey Enchilada Casserole
 
Prep time
Cook time
Total time
 
Author:
Serves: 5-6 servings
Ingredients
  • 1 pound ground turkey
  • 1 cup chopped onion
  • 1 can black beans, rinsed and drained
  • 1 cup red enchilada sauce
  • ½ teaspoon minced garlic
  • 8-10 corn tortillas
  • 1 teaspoon chili powder
  • 1 cup shredded cheddar cheese
  • 1 10oz. can diced tomatoes and green chilies, drained
Directions
  1. Preheat oven to 350 degrees
  2. Coat a 9" square baking dish with cooking spray
  3. In a large non-stick pan, cook the ground turkey, diced onion, garlic and chili powder over medium-high heat until meat is no longer pink. Add in the black beans, diced tomatoes, and the enchilada sauce. Bring to a boil. Reduce heat and simmer 10 minutes.
  4. Spread 1 cup of the meat sauce into the prepared baking dish. Top with four corn tortillas, spread with half of the remaining meat sauce and sprinkle with half a cup of cheese. Layer with remaining tortillas and meat sauce.
  5. Cover loosely with tin foil and bake for 20 minutes. Uncover, sprinkle with remaining cheese and bake for 5-10 more minutes longer.
Notes
Recipe has been divided among 5 servings to calculate the nutrition information.

Nutrition information are approximate numbers
Nutrition Information
Serving size: 1 serving Calories: 463.4 Fat: 16.5 Saturated fat: 7.1 Carbohydrates: 47.8 Sugar: 4.1 Sodium: 656.4 Fiber: 11.2 Protein: 33.3 Cholesterol: 87.9
 

 

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