Enchilada Casserole

Well this is certainly one mother of a casserole, or actually a lasagna if you think about all the layers. As I was loading all of the layers into the baking dish I thought to myself, this is a TON of food. But, like any good lasagna, it was a filling, comforting dish AND complete with Mexican flavors that Chuck and I both love!

I am normally not a fan of corn tortillas (I find them to be a little dry) so next time I may try this with flour tortillas instead. Other modifications I may try next time are to add a can of corn and/or some diced green chiles to the turkey and refried bean mixture. Now, I know some of you out there cannot stand refried beans, but you really can't taste them mixed in with the turkey and the sauce. They just add some bulk (and protein!) to the dish.




*Blog Note* Again, I apologize for the quality of the pictures. Between redoing both upstairs bathrooms, painting a few rooms, and replacing some windows; my new camera is taking a backseat in terms of funding. Hopefully soon though...maybe...Valentine's Day?!

I mean, really, how can I work under these conditions?!

Enchilada Casserole
from Culinary Infatuation via Lauren's Kitchen
Makes 6-8 servings

1 1/2 pounds ground turkey (the standard 1.25-1.33 lb. package works fine)
1 can refried beans
1 tablespoon canola or vegetable oil
1/2 cup chopped onion
2 garlic cloves minced
1 tablespoon fresh chopped parsley
1 26-ounce jar tomato sauce (I used Prego Traditional)
2 tablespoons chili powder divided
2 tablespoons cumin Divided (I used 2 teaspoons)
2 teaspoons smoked paprika divided (regular paprika is fine)
2 teaspoons dried oregano
Pinch of sugar
a few shakes of cayenne powder
salt and pepper to taste
18 corn tortillas
2 1/2 cups shredded cheese
salsa and sour cream, optional for serving


Preheat oven to 350 degrees F. Coat a 9 x 13 baking dish with cooking spray.


Heat a medium sized skillet over medium heat and add ground turkey. Add 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon paprika, 1 teaspoon oregano and salt and pepper. Cook until evenly browned. Remove with a slotted spoon into medium mixing bowl.

Wipe out skillet with paper towels and add canola oil. Keep skillet over medium heat and saute onions. When onion becomes translucent add garlic and parsley. Cook another minute. Add tomato sauce and the rest of the spices and sugar. Let simmer about 5 minutes.

Add refried beans to the bowl containing the turkey and about 1/4-1/2 cup of the enchilada sauce. Mix well.

Layer 6 tortillas on the bottom of prepared baking dish, cover with 1/3 of the sauce, then 1/3 of the meat-bean mixture, then 1/3 of the cheese. Repeat the process two more times, ending with tortillas, sauce and more cheese.


Cover with foil and cook for 25 minutes, uncovering the last 10 minutes. Serve with salsa and/or sour cream, if desired.

First layer of tortillas, covered by the sauce...

Complete first layer of tortillas, sauce, meat-bean mixture, and cheese. Ready for two more layers!

Mmmm, sloppy, sloppy comfort food.