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turkey enchilada casserole served in while baking dish garnished with cilantro

Turkey Enchilada Casserole

Turkey Enchilada Casserole starts with flavorful ground turkey browned and seasoned to perfection with layers of corn tortilla, enchilada sauce, ground turkey and mozzarella cheese are built to make this the ultimate enchilada casserole.

Course Main Course
Cuisine Mexican
Keyword baked casserole, cinco de mayo, comfort food, feed a crowd, mexican food
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 people
Calories 757 kcal
Author Cree


  • 3 lbs ground turkey ground beef, chicken, or pork
  • 1-1/2 tbsp kosher salt
  • 1 tsp black pepper
  • 2 tsp granulated garlic powder
  • 2 tsp onion powder
  • 1 tsp cumin
  • 3 tbsp chili powder
  • 1-3/4 cups low sodium chicken broth
  • 28 oz enchilada sauce one 28 ounce can store bought enchilada sauce
  • 18 white corn tortillas or yellow corn totillas
  • 3 cups mozzarella cheese cheddar, a combination, or a melting cheese of your choice
  • 1 can sliced black olives (optional)


  1. In a skillet over medium high heat, brown turkey meat until no longer pink

  2. Add all seasoning, mix, pour in chicken broth and stir until combined. Allow to simmer for 5 minutes. Taste and adjust seasoning.

  3. Prep casserole or baking dish by greasing the inside with butter

  4. Pour 1/2 to 3/4 cups of enchilada sauce to bottom of baking dish. Start layering beginning and ending top layer with corn tortillas. Add layer of corn tortillas, add enchilada sauce, add meat mixture, add cheese, and REPEAT the layering process whereby the very final layer is top with with cheese.

  5. Place a loosely piece of foil paper over the top that has been lightly sprayed with cooking oil

  6. Place in preheated oven at 400 degrees until cheese has melted and is bubbling. After 30 minutes, check to make sure casserole is heated through. Remove foil and continue baking for an additional 3 or so minutes.

Recipe Notes

**Please note: Nutritional values serve as a guide only as values may vary.


  • Cover enchilada casserole using foil paper that has been lightly sprayed with cooking spray (this will prevent the foil from sticking to the cheese when baking)


  • Use a different protein (cooked beef, chicken, or pork)


  • Do not use prepackaged shredded cheese it doesn't melt well at all instead grate the cheese yourself using a box grater


  • Do not slack on the enchilada sauce add a generous amount to the layers this will prevent the casserole from drying out especially if you plan on having leftovers the next day


  • After the casserole has baked for the appropriate amount of time, place under the broiler for a few minutes for a slightly brown top and crisp edges


  • Refrigerate for up to 3 to 4 days
Nutrition Facts
Turkey Enchilada Casserole
Amount Per Serving
Calories 757 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 10g63%
Cholesterol 169mg56%
Sodium 3290mg143%
Potassium 971mg28%
Carbohydrates 53g18%
Fiber 11g46%
Sugar 11g12%
Protein 74g148%
Vitamin A 2364IU47%
Vitamin C 3mg4%
Calcium 402mg40%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.