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, and a mild sauce is layered between corn tortillas and cheese. The crunchy corn chip topping is a must!

Recipe post updated on 8/4/2024

What You’ll Love About Enchilada Casserole with Toasted Corn Chips:

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 for her. 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 with the tender filling that’s made with ground turkey, onions, and mostly pantry ingredients that need nothing more than a can opener.

While this Mexican inspired casserole is delicious on it’s own we love to top it with a little cool sour cream. Other toppings like fresh avocado, salsa, and green onions would be wonderful!

If you adore Mexican inspired recipes like I do, you might also enjoy my Chicken Enchilada Casserole or this easy Ground Beef Burrito Bowl Bake.

Simple Ingredients:

• Ground turkey– Ground beef is also delicious.
• Olive oil- If using ground turkey you’ll want a little fat to make sure the meat stays juicy.
• Onions– Yellow onion gives the ground meat a mild flavor.
• Taco seasoning– Use a store-brand packet or whip up a batch of my homemade recipe.
• Black beans– The beans offer additional heartiness to the dish.
• Sauce and tomatoes– For awesome flavor I add mild enchilada sauce, salsa Verde, and Rotel diced tomatoes and green chilis.
• Cheese– Use a Mexican cheese blend from the grocery store.
• Black olives– This is an optional ingredient but adds a subtle flavor.
• Corn tortillas– These will be used when you layer the ingredients.
• Corn chips- To add a nice corn flavor and crunch to the top.

A Perfect Meal To Use Up Pantry Ingredients

How many times do you wind up with extra canned goods in your pantry that you kind of forget about. This recipe is perfect for cleaning off those pantry shelves and making room for a fresher stock. This recipe is also very forgiving so get creative with what you have on hand.

How To Make Enchilada Casserole with Toasted Corn Chips:

See full instructions in recipe card below

Step One. Preheat oven to 350℉ and spray a 9×13 inch baking dish with non-stick cooking spray.

Step Two. In a large non-stick skillet cook the ground turkey and onion with olive oil until no longer pink. Add taco seasoning and toast for 1-minute. Stir in black beans, enchilada sauce, salsa Verde, and Rotel tomatoes. Simmer for 5-minutes and remove from the heat.

Step Three. Stack corn tortillas in two stacks of 6. Cut across one direction and then the opposite direction, creating a wedge. Repeat with the second stack.

Step Four. Cover the bottom of prepared baking dish with one stack of corn tortillas. Add half of the meat mixture and smooth out, then top with half of the cheese. Repeat with the rest of the tortillas, meat mixture, cheese, and finish with black olives.

Step Five. Cover pan with tightly with foil and bake for 30-minutes. Remove the foil and add crushed corn chips and put back in the oven for 5-minutes to toast the chips. Allow to rest for 10-minutes and slice into squares.

Common Questions:

Other Recipes You Might Enjoy:

• Beef Enchiladas with Smoky Red Sauce (low carb option)
• Chicken Enchilada Dip
• Green Chili Chicken Enchilada Soup
• Slow Cooker Creamy Chicken Enchilada Soup

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, and a mild sauce is layered between corn tortillas and cheese. The crunchy corn chip topping is a must!

5 from 5 votes

Print Pin Rate

Course: Dinner, Main Course

Cuisine: American, Mexican

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 7 people

Calories: 564kcal

Equipment

• 1 large skillet
• 1 9×13-inch baking dish

Ingredients

• 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 Mexican cheese blend
• 12 regular sized corn tortillas
• 1 cup corn chips, crushed
• non-stick cooking spray

Extra Toppings

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

Instructions

Preheat oven to 350℉ and spray a 9×13 inch baking dish with non-stick cooking spray.

• In a large non-stick skillet add olive oil and cook ground turkey and onion until meat is no longer pink. Add taco seasoning and toast for 1-minute. Stir in black beans, enchilada sauce, salsa Verde, and Rotel tomatoes. Simmer for 5-minutes and remove from the heat.
• Stack corn tortillas in two stacks of 6. Cut across one direction and then the opposite direction, creating wedges. Repeat with the second stack.
• Cover the bottom of prepared baking dish with one of the stacks of corn tortillas. Add half of the meat mixture and smooth out, then top with half of the cheese. Repeat with the rest of the tortillas, meat mixture, cheese, and finish with black olives.
• Cover pan tightly with foil and bake for 30-minutes. Remove the foil and add crushed corn chips and put back in the oven for 5-minutes to toast the chips. Allow to rest for 10-minutes before slicing. Serve with additional toppings if desired.

Notes

Common Questions-

 

Can I use flour tortillas instead of corn?

The first time I made this recipe was with flour tortillas and it was still really good but I prefer the texture of corn tortillas for this casserole.

Can this casserole be made ahead of time?

Yes! Follow the steps up until the first baking time without the corn chips. Place in the refrigerator and it will keep well for 2 days prior to baking. Allow the casserole to sit at room temperature for at least 30-minutes before baking. Follow the instructions in the recipe card.

Can I freeze enchilada casserole?

Definitely. Just like the make ahead instructions above, follow the steps up until the first baking time. Cover the casserole dish tightly with foil ( I like to use two layers) and place in the freezer for up to two months. When ready to bake, thaw in the refrigerator of out on the counter if you’re going to be home and bake as directed in the recipe card instructions bellow.

 

 

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.

Nutrition

Calories: 564kcal | Carbohydrates: 55g | Protein: 34g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 1588mg | Potassium: 725mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1338IU | Vitamin C: 9mg | Calcium: 337mg | Iron: 4mg

Note: Some of the links on my website are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra charge to you.