Mexican Enchilada Casserole recipe

Name: Mexican Enchilada Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: ⅔ cup water; 1 ½ cups chopped onion; 3 cups shredded Monterey Jack cheese; 3 cups shredded sharp Cheddar cheese; 1 ½ pounds ground turkey; cooking spray; ½ cup water, or as needed; 2 cups chopped fresh tomatoes; 1 ½ cups canned tomato sauce; ⅓ cup chili powder (such as Gebhardt®); 2 (1 ounce) packages taco seasoning mix, divided; 16 (5 inch) corn tortillas, cut in half; 1 ½ (10 ounce) bags shredded iceberg lettuce

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.