Turkey Enchilada Casserole

Why You’ll Love This Recipe

I love this casserole because it takes all the flavor of classic enchiladas and simplifies the process—no rolling required. The turkey keeps it lean but still satisfying, and the combo of Monterey Jack and sharp cheddar gives it the ultimate cheesy finish. With just a few ingredients and about 50 minutes from start to finish, it’s a go-to weeknight dinner that reheats beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb lean ground turkey

• 2 cups enchilada sauce (store-bought or homemade)

• 8 corn tortillas

• 2 cups shredded Monterey Jack cheese

• 1 cup shredded sharp cheddar cheese

• 1/2 cup sour cream

• Fresh cilantro (for garnish)

• Sliced jalapeños (for garnish)

Directions

1. I start by preheating the oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish with nonstick spray.

2. In a large skillet over medium heat, I cook the ground turkey, breaking it up with a spoon, for about 5–7 minutes until it’s fully browned.

3. I stir in the enchilada sauce and let it simmer for about 3 minutes to bring the flavors together.

4. To assemble, I spread a thin layer of sauce in the bottom of the baking dish, then layer in this order: tortillas, half the turkey mixture, half the cheese. I repeat this process, ending with the remaining cheese on top.

5. I cover the dish with foil and bake for 20 minutes, then remove the foil and bake another 10 to 15 minutes until the top is golden and bubbly.

6. After letting it cool slightly, I serve it topped with dollops of sour cream, chopped fresh cilantro, and a few jalapeño slices for a bit of heat.

Servings and timing

This recipe makes 8 servings and takes about 50 minutes total—perfect for a filling dinner or easy meal prep for the week.

Variations

When I want to change things up, I try:

• Using ground chicken or beef instead of turkey.

• Swapping in flour tortillas if that’s what I have.

• Mixing in black beans or corn with the turkey mixture for added texture.

• Adding a layer of sautéed onions or bell peppers for more veggies.

• Topping with avocado slices or a drizzle of lime crema just before serving.

Storage/reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat in the oven at 350°F or in the microwave until hot. This casserole also freezes well—just let it cool completely and wrap tightly. When I’m ready to eat, I thaw overnight and reheat as usual.

FAQs

Can I make this ahead of time?

Yes, I often assemble the casserole a few hours in advance, cover it, and keep it in the fridge until I’m ready to bake. It’s a great time-saver for busy evenings.

What kind of enchilada sauce should I use?

I like using a red enchilada sauce, but green sauce works just as well. I choose store-bought for convenience or make my own when I want a richer flavor.

Can I make this dish spicier?

Definitely. I use hot enchilada sauce, add chopped jalapeños to the filling, or sprinkle some red pepper flakes into the turkey mixture.

How do I keep the tortillas from getting soggy?

I lightly toast the tortillas before layering if I want them to hold their structure better, but honestly, I don’t mind the soft texture—it’s part of the comfort-food appeal.

Is this casserole gluten-free?

It can be, as long as I use gluten-free corn tortillas and check that the enchilada sauce is gluten-free.

Conclusion

Turkey Enchilada Casserole is the kind of dish I keep in regular rotation—it’s cheesy, flavorful, and just the right mix of hearty and easy. Whether I’m feeding the whole family or looking for leftovers I’ll actually want to eat, this casserole always delivers. It’s a weeknight win that doesn’t skimp on flavor or comfort.