Enchilada Casserole with Toasted Corn Chips

Enchilada Casserole with Toasted Corn Chips

This Enchilada Casserole with Toasted Corn Chips is hearty and flavorful. The best kind of meal when you want something comforting. Ground turkey, beans, a mildly spicy sauce, gets layered in between corn tortillas and cheese, then topped with toasted corn chips.

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I grew up eating a lot of casseroles. My mom had a brood to feed (four of which were boys) so recipes like this made life a little easier. Often times she would make two huge pans so we could nibble on leftovers for a day.

My favorite part about this Enchilada Casserole is the toasted corn chips. It adds that perfect crunch and gives it great flavor. The filling is an easy mixture of ground turkey, taco seasoning, black beans, tomatoes, enchilada sauce and salsa Verde. It has a little heat but not too much.

We love to top this casserole with fresh avocado, sour cream and cilantro. Serve with a side of my easy Mexican Rice and you’re all set!

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Let’s eat!🤍

Enchilada Casserole with Toasted Corn Chips

A hearty casserole packed with lots of Mexican flavors. Meat, beans, sauce, and corn tortillas all marry together in this delicious pan.
5 from 5 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Mexican
Servings 7 people
Calories 507 kcal


  • 2 tbsp olive oil
  • 1 pound lean ground turkey
  • 1/2 cup yellow onion, chopped fine
  • 1 pkg taco seasoning such as McCormick
  • 1 10 oz can, mild enchilada sauce
  • 1 10 oz can, Rotel diced tomatoes and green chilis
  • 1 7 oz can, salsa Verde
  • 1 15 oz can, black beans, rinsed and drained
  • 1 2.5 oz can, sliced black olives
  • 1 8 oz pkg, reduced fat shredded Mexican cheese blend such as Sargento
  • 12 regular sized corn tortillas, halved, then cut in small wedges
  • 1 cup corn chips, crushed
  • non-stick cooking spray

Extra Toppings

  • Sliced green onions
  • Avocado
  • Cilantro
  • Limes
  • Sour cream
  • Fresh salsa


Heat oven to 350°F

  • In a large skillet over medium heat add olive oil and ground turkey. Cook meat breaking into crumbles until cooked through, about 10 minutes. Add onion and cook until softened, about 2 minutes. Sprinkle in taco seasoning and toast for 1 minute.
  • Mix in enchilada sauce, diced tomatoes, salsa Verde, and beans. Bring to a simmer.
  • Meanwhile, prepare a 9×13 baking dish with non-stick cooking spray. Layer 1/2 the corn tortillas on bottom of pan. Pour 1/2 of the meat mixture over the top of tortillas and sprinkle with 1 cup of cheese. Layer the the rest of the tortillas, meat mixture, and 3/4 cup of cheese. Scatter sliced olives over the top and cover with foil. Bake for 30 minutes. Remove foil from casserole dish and sprinkle on 1 cup of crushed corn chips and the remainder cheese, about 1/4 cup. Bake another 5 minutes just to toast the chips. Let stand 5 minutes before serving.


Meat substitutes– Ground beef, shredded chicken, or ground chicken can be used in this recipe. If using beef, drain off fat before adding in the sauces. 
Make-ahead– This can be made a day in advance. If transferring directly from refrigerator into the oven, cook for 45 minutes. Follow the remaining instructions for corn chips.
Freezing– Casserole can be assembled and frozen up to 2 months. Secure with foil well so there are not any air pockets. Pull out the night before baking and follow the make-ahead instructions. If cooking from the frozen state, bake for 1 hour and 30 minutes or until bubbly and heated through. Follow the remaining instructions for corn chips. 
Casserole feeds 6-8 people
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
Keyword Beans, Casseroles, Cheese, Chips, Enchilada Casserole, Ground Turkey, Taco seasoning, tortillas

Below you’ll find some of the products I used in this recipe. The link takes you directly to the products without having to spend time searching!

5 thoughts on “Enchilada Casserole with Toasted Corn Chips”

  • 5 stars
    The Enchilada Casserole was so delicious and easy to make.. I made it with chicken. It was full of Mexican flavors. My son said it was very good. I’m making this casserole dish again for Christmas, but using beef. I’m sure it will be a hit!

  • 5 stars
    This Enchilada Casserole recipe is delicious. I use chicken in the first casserole I made. It was so full of flavor. My son said it was really good. Several weeks later I made The Enchilada Casserole again but used ground beef. Everyone loved it. Thank you Ang for posting this recipe.

  • 5 stars
    This meal was so delicious and flavorful!! The spices were perfect! We topped ours with sour cream salsa and lots of avocado. Yummy!

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