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Packed with ground chicken or turkey, plenty of veggies, and an easy homemade enchilada sauce, our Chicken Enchilada Casserole is the perfect way to get your enchilada fix in an easier form. Make a day in advance and pop in the oven when you're ready to eat. 
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Chicken Enchilada Casserole

Packed with ground chicken or turkey, plenty of veggies, and an easy homemade enchilada sauce, our Chicken Enchilada Casserole is the perfect way to get your enchilada fix in an easier form. Make a day in advance and pop in the oven when you're ready to eat. 
Course Main Course
Cuisine Mexican
Keyword enchilada, chicken enchiladas, enchilada casserole
Prep Time 15 minutes
Cook Time 45 minutes
Resting time 5 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Calories 420kcal
Author Nicole
Cost $20

Equipment

  • saute pan
  • Sauce pan
  • Baking dish

Ingredients

  • 1 batch enchilada sauce or store-bought
  • 1 tbsp olive oil
  • 1 lb lean ground turkey or chicken
  • 1 tsp kosher salt
  • 1/2 yellow bell pepper, sliced
  • 1/2 green bell pepper, sliced
  • 1 small onion, sliced
  • 1 ear corn cut from the cob, approximately 1 cup (you can also use frozen corn)
  • 3 large garlic cloves, minced
  • 1/2 cup water
  • 1 1/2 tsp cumin
  • 1 1/2 tsp oregano
  • 1 tsp coriander
  • 15 fajita tortillas or 9 soft taco sized
  • 2 cups shredded co-jack cheese

Instructions

  • Preheat oven to 350 degrees. Grease a 9x12 baking dish with non-stick cooking spray.
  • Heat a large skillet to a medium high heat. When the skillet is hot, add the oil. Coat the pan. Add the ground chicken or turkey. Use a wooden spoon to break up the meat. Cook for 4-5 minutes until browned and almost all the way cooked through.
  • Add the peppers, onion, and salt. Continue to cook until peppers and onions are slightly softened, about 4-5 minutes. Add the garlic and corn. Stir and cook another minute. Add the water, cumin, oregano, and coriander. Stir to combine and scrape up any brown bits at the bottom of the pan with your wooden spoon. Bring to a simmer and continue to cook another minute or two until veggies are completely softened. Season to taste wiith salt and pepper.
  • Spoon 1/2 cup of sauce in the bottom of the pan. Cover with tortillas (5 fajita sized or 3 soft tortilla sized). Make sure tortillas are overlapping and covering the bottom. Cut or tear as necessary to fit in the pan. Cover with 1/2 of the meat and veggie mixture. Sprinkle with 1/2 cup of cheese. Cover with another layer of tortillas. Spread the remaining meat and veggie filling on top of the tortillas. Spoon 3/4 cup of enchilada sauce on top. Sprinkle with another 1/2 cup of cheese. Cover with one last layer of tortillas. Pour remaining enchilada sauce on top. Sprinkle with remaining cheese.
  • Spray a big piece of tin foil with non-stick cooking spray. Tent over the casserole dish so it's not touching the cheese. Bake in the oven for 20 minutes. Remove foil and bake another 10-15 minutes or until cheese is melted and casserole is hot.
  • Rest for five minutes before cutting and serving.

Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 34g | Protein: 24g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 918mg | Potassium: 315mg | Fiber: 2g | Sugar: 4g | Vitamin A: 439IU | Vitamin C: 8mg | Calcium: 313mg | Iron: 3mg