So easy and delicious! Everyone will love this enchilada casserole made with mild green enchilada sauce. Substitute a spicier version if desired.
Course Main Course
Keyword enchilada casserole, ground turkey
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
2teaspoonscanola or vegetable oil
1 1/2poundsground turkey
1/2teaspoon kosher salt
2tablespoonstaco seasoning mix (I use McCormick)
115 ounce candiced tomatoes, drained
115 ounce canblack beans, drained
20ouncesmild green enchilada sauce
1cup plain greek yogurt
12corn tortillas (3 cut in half)
2cupscheddar cheese, shredded
diced tomato and chopped cilantro for garnish (optional)
Preheat oven to 350 degrees. Heat oil in a large pan over medium high heat. Add the onion and cook until softened, about three minutes. Add ground turkey, breaking up with spoon, and cook until browned, about ten more minutes. Stir in the salt, taco seasoning mix, canned tomatoes, and beans and cook until warmed through, about one more minute.
In a medium bowl, whisk to combine the green enchilada sauce, yogurt, and lime juice.
Spray a 9 x 13 casserole dish with cooking spray. Spread 1/4 cup of the sauce mixture on the bottom of the pan. Layer on four of the corn tortillas, using two of the halves to line the sides. Next layer on half of the meat mixture, 1/2 cup of the sauce, and 1/2 cup of cheese. Repeat, layering the tortillas, meat, sauce, and topping the mixture with the remaining cheese.
Bake for 40 minutes, uncovered until bubbly. Let rest for 10 minutes before serving. Garnish with chopped tomatoes and cilantro (optional)
If making ahead, refrigerate for up to 24 hours before baking. Can also be frozen for up to a month.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com