EASY TURKEY ENCHILADA CASSEROLE
This Easy Turkey Enchilada Casserole is loaded with ground turkey, corn, pinto beans, tortillas and an easy homemade enchilada sauce
Provided by Deborah
Categories Dinner
Time 45m
Number Of Ingredients 21
Steps:
- Heat oven to 350 degrees.
- Lightly coat a 9 x 13-inch baking dish with olive oil.
- Pour 1 cup enchilada sauce in the bottom of the baking dish and spread evenly.
- Add a layer of 4 tortillas to the top of the sauce.
- Sprinkle 1 cup pinto beans and 1/2 cup corn and distribute evenly over the tortillas.
- Add 1/2 of the cooked ground turkey meat and 1/2 cup cheese to the top of the beans and corn.
- Repeat with another layer of tortillas, sauce, beans and corn, turkey and cheese.
- Add a final layer of tortillas. Spread the remaining sauce over the tortillas. Sprinkle the cheese to the top of the sauce.
- Cover the pan with aluminum foil, then bake for 20 minutes.
- Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas with chopped tomato, sliced green onion, slivered purple onion and olives.
- Return to oven and bake for another 10 minutes.
- Cool for about 10 minutes before serving. Garnish with chopped cilantro.
- Add the olive oil (or canola oil) to a large pot.
- Over medium high heat cook the onion, jalapeno and garlic for about 8 to 10 minutes or until soft and cooked evenly.
- Stir in the chili powder, cumin and oregano.
- Add the crushed tomatoes, tomato sauce and chicken broth.
- Blend well and bring the sauce to a simmer.
- Lower the heat and cook for about 5 to 7 minutes or until the sauce has slightly thickened.Season the sauce with additional salt and pepper to taste.
Nutrition Facts : Calories 799 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 114 milligrams cholesterol, Fat 38 grams fat, Fiber 20 grams fiber, Protein 46 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 1459 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
HEARTY TURKEY ENCHILADA CASSEROLE
Enchilada Casserole is a hearty satisfying entree. Marcia Schmiedt of Anchorage, Alaska shares the recipe.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, cook the turkey, onions and garlic in 1 tablespoon oil until no longer pink; drain. Sprinkle with the flour, chili powder, seasoned salt and pepper. Add water; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until reduced. , In another skillet, fry tortillas in remaining oil for about 15 seconds, turning once. Drain well. Cut nine tortillas in half. Place cut edge of one tortilla against each short side of a greased 11x7-in. baking dish. Place cut edge of two tortillas against long sides of dish, overlapping to fit. Place a whole tortilla in center., Spoon 2 cups of meat mixture over tortillas; sprinkle with 1/2 cup cheese. Repeat layers. Top with remaining tortillas and meat sauce. , Bake, uncovered, at 375° for 20 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Serve with salsa.
Nutrition Facts : Calories 430 calories, Fat 27g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 634mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 5g fiber), Protein 17g protein.
TURKEY ENCHILADA CASSEROLE
Every time I make this for guests, I end up sharing my recipe!-Debra Martin of Belleville, Michigan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick saucepan coated with cooking spray, cook turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Preheat oven to 350°. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with six tortillas. Spread with half the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce., Cover and bake 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.
Nutrition Facts : Calories 318 calories, Fat 9g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 936mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 7g fiber), Protein 21g protein.
GROUND TURKEY ENCHILADA CASSEROLE
Make and share this Ground Turkey Enchilada Casserole recipe from Food.com.
Provided by HKinwald
Categories One Dish Meal
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- In a 5- to 6-quart pan over high heat, stir turkey until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce.
- Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.
- Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes.
TURKEY CLUB ENCHILADA CASSEROLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 25
Steps:
- Coarsely chop the turkey meat and pulse process in a food processor into a fine chop.
- Heat a large, deep skillet over medium to medium-high heat with the EVOO, a couple turns of the pan. Add the bacon and render until crispy. Add the garlic, chiles and onions. Season with cumin and some pepper. Saute until tender, about 10 minutes. Add the turkey, cilantro, tomatoes and lime juice. Then add the gravy or stock to moisten. Warm through and season with salt. Remove from the heat.
- Char the tortillas and blister in a hot dry skillet or over an open flame on a gas burner, 30 to 40 seconds per side.
- In a sauce pot over medium heat, melt the butter. Then whisk in the flour and cook for 1 minute. Whisk in the milk, and season with salt and pepper. Cook the mixture until it thickens and coats the back of a spoon. Stir in two-thirds of the cheese to melt, then stir in the green chiles.
- Fill the tortillas with the turkey and bacon mixture and arrange in a large baking dish. Pour the sauce evenly over the enchiladas. Then top with the remaining cheese. Cool and store for a make-ahead meal.
- To bake the enchiladas, bring to room temperature and preheat the oven to 400 degrees F. Bake the enchiladas until brown and bubbly, about 40 minutes if from the fridge, or 20 to 25 minutes if still warm from the initial preparation.
- Serve and top the enchiladas with lettuce, avocado, lime, tomatoes, onions and creme fraiche.
TURKEY (OR BEEF) ENCHILADA CASSEROLE
This is a hearty but healthy meal that is easy to put together. Lean ground turkey and reduced-fat cheese make this a good low-fat casserole. We like tot top ours with Tabasco and low-fat sour cream. Choose your favorite salsa (chunky is my favorite). You could also use beef and Mexican blend cheese for a different dish.
Provided by Crystal Rose
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan coated with nonstick cooking spray, cook the turkey (or beef), green pepper, onion, and garlic over medium heat until meat is no longer pink.
- Stir in the beans, salsa, tomato sauce, stewed tomatoes, onion powder, garlic powder, and cumin. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes.
- Spread 1 cup meat sauce into a 13x9 inch baking dish coated with nonstick cooking spray. Top with six tortillas, covering the sauce.
- Spread half of the remaining meat sauce onto tortillas; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce.
- Cover and bake at 350 for 20 minutes.
- Uncover and sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.
Nutrition Facts : Calories 426.1, Fat 8.7, SaturatedFat 2.1, Cholesterol 59.7, Sodium 1242.3, Carbohydrate 62.7, Fiber 15.1, Sugar 7.5, Protein 28.3
TURKEY AND BLACK BEAN ENCHILADA CASSEROLE
When I don't feel like pulling out the slow cooker, my next favorite weeknight meal is this warm black bean enchilada casserole! This recipe is easy and tasty. What's even better is that it's gluten-free, and could also be made dairy-free, vegetarian or vegan. -Kristine Fretwell, Mission, British Columbia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook the turkey, pepper, onion and spices in a large skillet over medium heat until meat is no longer pink. Stir in the tomato sauce, stewed tomatoes and salsa; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, breaking up tomatoes with the back of a spoon. Stir in beans; heat through., Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Top with 4 tortillas. Spread with half the remaining meat mixture; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat mixture., Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 5-10 minutes longer. Let stand for 10 minutes. If desired, serve with toppings. Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with toppings.
Nutrition Facts : Calories 313 calories, Fat 12g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 853mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges
MEXICAN ENCHILADA CASSEROLE
This casserole is especially good for those like myself that don't really care for canned enchilada sauce. It also freezes well and can be assembled, frozen, then baked later. Use 1/2 cup homemade taco seasoning if you have it; chili powder can be found online.
Provided by Semigourmet
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- 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 Facts : Calories 850.8 calories, Carbohydrate 51.4 g, Cholesterol 193.4 mg, Fat 47.8 g, Fiber 9.5 g, Protein 57.3 g, SaturatedFat 25.4 g, Sodium 1841.9 mg, Sugar 10.3 g
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GROUND TURKEY ENCHILADA CASSEROLE - THE DIZZY COOK
From thedizzycook.com
4.9/5 (10)Total Time 55 minsCategory DinnerCalories 384 per serving
- Preheat oven to 375 degrees F. In a small pot, combine olive oil and flour over medium heat and stir until smooth and starting to bubble, about 1-2 minutes. Add tomato paste and spices, then pour in chicken broth slowly, whisking everything continuously so that it becomes smooth. Turn the heat up till I just begins to boil and then simmer over medium heat until thick, about 5-6 minutes. Remove from heat and add salt and pepper to taste. This sauce can be made ahead and stored in the fridge.
- In a large pan, add olive oil over medium heat (if you have uncooked meat you can add it here). Add chopped shallots, corn, red bell pepper, and jalapeno, stirring till just cooked through - about 2 minutes. Drain the canned black beans and add them to the pan along with cumin and the cooked meat. Season with salt and pepper to taste.
- In a 9x9 inch baking dish add a little enchilada sauce to the bottom, enough to just cover it. Cut the tortillas into halves and layer it with the straight side sticking outwards so it forms a nice square and the rounded parts will overlap on the inside. Add a little bit of cheese, meat mixture, and a layer of sauce. Continue with this pattern until you reach the top of the baking dish, finishing with the remaining sauce and extra cheese. Cover with a sheet of tin foil.
- Bake at 375° for 25 minutes then remove the foil and bake another 10 minutes uncovered, 35 minutes total. The top should be bubbling and the cheese melted nicely and lightly brown. Serve warm.
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- In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste.
- Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.
- Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.
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