mexican enchilada casserole

Ingredients

• Servings: 6
• cooking spray
• 1 1/2 cups canned tomato sauce
• 1/3 cup chili powder (such as gebhardt®)
• 1/2 cup water, or as needed
• 1 1/2 pounds ground turkey
• 1 1/2 cups chopped onion
• 2 (1 ounce) packages taco seasoning mix, divided
• 2/3 cup water
• 16 (5 inch) corn tortillas, cut in half
• 3 cups shredded sharp cheddar cheese
• 3 cups shredded monterey jack cheese
• 1 1/2 (10 ounce) bags shredded iceberg lettuce
• 2 cups chopped fresh tomatoes

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 425 degrees f (220 degrees c). spray a 3-quart casserole dish with cooking spray.
• combine tomato sauce with chili powder and 1/2 cup water or as desired in a small saucepan over medium heat; bring to a simmer and stir to make a pourable sauce. remove from heat and set enchilada sauce aside.
• cook and stir ground turkey, onion, and 1 envelope of taco seasoning mix in a large skillet over medium heat, chopping turkey as you cook, until meat is crumbly and no longer pink, about 10 minutes. stir in 2/3 cup water and remaining envelope of taco seasoning mix and cook, stirring often, until moisture has evaporated from turkey mixture. mix 1 cup of enchilada sauce into turkey mixture and remove skillet from heat.
• to layer the casserole, spread 8 tortilla halves into the bottom of the prepared baking dish, overlapping as necessary to fit. toss sharp cheddar cheese and monterey jack cheese together in a bowl and spread 1/4 of the cheese mixture over the tortillas in an even layer. top with 1/3 the turkey mixture, 1/3 the lettuce, 1/3 the chopped tomatoes, and about 1/3 cup of the remaining sauce. repeat layers twice more. place 8 tortilla halves on top of the casserole and spread with remaining 1 1/4 cup shredded cheese mixture.
• bake in the preheated oven until cheese on top of casserole is melted and browned, 20 to 30 minutes.