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.
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 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
Instructions
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.
Notes
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.