If you have never used tortillas in a casserole, you need to try the recipe that follows. As soon as possible. When tortillas are covered with sauce and cooked, they soften up so much they are almost like pasta noodles. No joke. Casseroled tortillas are so good! But they still don't take away from the other goodness this dish is brimming with.
That goodness includes corn, black beans, cheese, and lots of enchilada sauce. Those pieces of cooked turkey in the middle can't be missed though. And while turkey may not be an obvious choice for enchiladas, it's certainly a delicious one. This dish is messy, it's gooey, it's everything you want a great dinner to be.
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Cooktop Cove
How to Make Turkey Enchilada Casserole
6
5 minutes
40 minutes
45 minutes
2 cups turkey, cooked
1 can black beans, drained and rinsed
1 cup frozen corn
2 tablespoons chili powder
1/2 teaspoon salt
4 10-inch flour tortillas
1 10-ounce can enchilada sauce
1 1/2 cups cheddar cheese, shredded
Preheat the oven to 400 degrees Fahrenheit and grease a 9" x 13" casserole dish.
In a large bowl combine turkey, black beans, corn, chili powder, and salt. Stir well.
Place two flour tortillas on the bottom of the prepared casserole dish. Pour turkey mixture in and smooth to even the surface.
Place remaining two flour tortillas over the turkey mixture.
Pour enchilada sauce over the entire casserole and sprinkle with cheddar cheese.
Cover the casserole dish with aluminum foil and place in preheated oven for 30 minutes. Remove foil then cook for another 10 minutes.
