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Turkey or Chicken Enchilada Casserole

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“You can prepare this complete casserole and chill until ready to bake, the baked casserole even tastes better the following day after the flavor have had time to blend. You can use as much ground turkey or ground chicken and enchilada sauce as you desire the amounts stated are really only a guideline.”

Ingredients Nutrition


  1. Set oven to 400 degrees.
  2. Grease a 3-quart casserole dish.
  3. In a large skillet heat oil, then add onion, garlic, oregano and cumin powder; cook for 2 minutes.
  4. Add in the ground turkey; cook until no longer pink (about 4 minutes).
  5. Stir in about 1 cup red enchilada sauce and salt, pepper and cayenne (if using) to taste; simmer for 3-4 minutes, then remove from heat.
  6. Cut the tortillas in half and arrange a forth of the halves in the bottom of the dish (overlapping to fit).
  7. Sprinkle a forth of the shredded cheese evenly over the tortillas.
  8. Top with a third of the turkey mixture.
  9. Then a fourth of the remaining enchilada sauce.
  10. Repeat making two more layers of tortillas, cheese, turkey mixture and sauce.
  11. Top with another layer of tortillas, then sauce then cheese.
  12. Bake for about 18 minutes, or until the cheese has melted.

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