Mexican Enchilada Casserole recipe
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Ingredients
- cooking spray 1 ½ cups canned tomato sauce ⅓ cup chili powder (such as Gebhardt®) ½ cup water, or as needed 1 ½ pounds ground turkey 1 ½ cups chopped onion 2 (1 ounce) packages taco seasoning mix, divided ⅔ cup water 16 (5 inch) corn tortillas, cut in half 3 cups shredded sharp Cheddar cheese 3 cups shredded Monterey Jack cheese 1 ½ (10 ounce) bags shredded iceberg lettuce 2 cups chopped fresh tomatoes
Nutrition Info
- 850.8 caloriescarbohydrate: 51.4 gcholesterol: 193.4 mgfat: 47.8 gfiber: 9.5 gprotein: 57.3 gsaturatedFat: 25.4 gservingSize: -sodium: 1841.9 mgsugar: 10.3 gtransFat: : -unsaturatedFat: : -
Directions Mexican Enchilada Casserole
Directions
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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.