Mexican Enchilada Casserole
Recipe information
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Cooking:
30 min.
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Servings per container:
6
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Source:

Ingredients for - Mexican Enchilada Casserole

1. Cooking spray -
2. Canned tomato sauce - 1 ½ cups
3. Chili powder (such as Gebhardt®) - ⅓ cup
4. Water, or as needed - ½ cup
5. Ground turkey - 1 ½ pounds
6. Chopped onion - 1 ½ cups
7. Taco seasoning mix, divided - 2 (1 ounce) packages
8. Water - ⅔ cup
9. Corn tortillas, cut in half - 16 (5 inch)
10. Shredded sharp Cheddar cheese - 3 cups
11. Shredded Monterey Jack cheese - 3 cups
12. Shredded iceberg lettuce - 1 ½ (10 ounce) bags
13. Chopped fresh tomatoes - 2 cups

How to cook deliciously - Mexican Enchilada Casserole

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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