Best Spicy Turkey Enchilada Casserole Recipes

TURKEY ENCHILADA CASSEROLE

Steps:

• In a large saute pan, cook turkey, onion, bell pepper, garlic, oregano, and cumin in oil until the vegetables are soft. Stir in 1 cup enchilada sauce. Taste for seasoning and add salt if needed. Cut tortillas in half. Layer 1/4 of the tortillas on the bottom of the casserole, then 1/4 of the cheese, 1/3 of the turkey mixture, 1/4 of the remaining enchilada sauce. Repeat these layers two more times, then finish off with the rest of the tortillas, sauce and cheese. Preheat oven to 425°. Bake until cheese is melted and casserole is hot in the center, about 20 minutes.

SPICY GROUND TURKEY ENCHILADAS

Steps:

• Begin to brown the ground turkey in a frying pan. (make sure it is big enough to fit the rest of the diced vegetables).
• Stir in all the veggies and let them cook down.
• Add the taco seasoning mix as directed on the package. If you like cilantro you can add it to your taste at this point.
• Heat your oven to 350 degrees.
• Once the meat is cooked and the veggies have softened, you can add the canned peppers, beans, corn and about 1/4 of the salsa.
• Lightly grease the bottom of a 9x13 inch baking dish.
• Fill each tortilla with turkey mixture and your cooked rice and sprinkle with cheese before folding.
• Fold tortillas over the filling and place seam-side down in the prepared pan.
• Pour the rest of your salsa over the top evenly over the enchiladas. Cover with the remaining cheese.
• Sprinkle the reserved chopped green chilies and the sliced olives on top of the cheese.
• Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 -30 minutes.
• Top with sour cream and fresh chopped cilantro and serve.

SPICY ENCHILADA CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Place 1/4 cup salsa in each of two greased 8-in. square baking dishes. Top each with a fourth of the tortillas and 1/4 cup salsa. , Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese. , Cover and freeze one casserole for up to 1 month. Cover and bake second casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through. , To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.

TURKEY ENCHILADA CASSEROLE

Steps:

• In a large nonstick saucepan coated with cooking spray, cook turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., Preheat oven to 350°. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with six tortillas. Spread with half the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce., Cover and bake 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.

EASY TURKEY ENCHILADA CASSEROLE

Steps:

• Heat oven to 350 degrees.
• Lightly coat a 9 x 13-inch baking dish with olive oil.
• Pour 1 cup enchilada sauce in the bottom of the baking dish and spread evenly.
• Add a layer of 4 tortillas to the top of the sauce.
• Sprinkle 1 cup pinto beans and 1/2 cup corn and distribute evenly over the tortillas.
• Add 1/2 of the cooked ground turkey meat and 1/2 cup cheese to the top of the beans and corn.
• Repeat with another layer of tortillas, sauce, beans and corn, turkey and cheese.
• Add a final layer of tortillas. Spread the remaining sauce over the tortillas. Sprinkle the cheese to the top of the sauce.
• Cover the pan with aluminum foil, then bake for 20 minutes.
• Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas with chopped tomato, sliced green onion, slivered purple onion and olives.
• Return to oven and bake for another 10 minutes.
• Cool for about 10 minutes before serving. Garnish with chopped cilantro.
• Add the olive oil (or canola oil) to a large pot.
• Over medium high heat cook the onion, jalapeno and garlic for about 8 to 10 minutes or until soft and cooked evenly.
• Stir in the chili powder, cumin and oregano.
• Add the crushed tomatoes, tomato sauce and chicken broth.
• Blend well and bring the sauce to a simmer.
• Lower the heat and cook for about 5 to 7 minutes or until the sauce has slightly thickened.Season the sauce with additional salt and pepper to taste.

TURKEY CLUB ENCHILADA CASSEROLE

Steps:

• Coarsely chop the turkey meat and pulse process in a food processor into a fine chop.
• Heat a large, deep skillet over medium to medium-high heat with the EVOO, a couple turns of the pan. Add the bacon and render until crispy. Add the garlic, chiles and onions. Season with cumin and some pepper. Saute until tender, about 10 minutes. Add the turkey, cilantro, tomatoes and lime juice. Then add the gravy or stock to moisten. Warm through and season with salt. Remove from the heat.
• Char the tortillas and blister in a hot dry skillet or over an open flame on a gas burner, 30 to 40 seconds per side.
• In a sauce pot over medium heat, melt the butter. Then whisk in the flour and cook for 1 minute. Whisk in the milk, and season with salt and pepper. Cook the mixture until it thickens and coats the back of a spoon. Stir in two-thirds of the cheese to melt, then stir in the green chiles.
• Fill the tortillas with the turkey and bacon mixture and arrange in a large baking dish. Pour the sauce evenly over the enchiladas. Then top with the remaining cheese. Cool and store for a make-ahead meal.
• To bake the enchiladas, bring to room temperature and preheat the oven to 400 degrees F. Bake the enchiladas until brown and bubbly, about 40 minutes if from the fridge, or 20 to 25 minutes if still warm from the initial preparation.
• Serve and top the enchiladas with lettuce, avocado, lime, tomatoes, onions and creme fraiche.

SPICY TURKEY ENCHILADA CASSEROLE

Steps:

• Heat oven to 350°F.
• Cook turkey, onions, chili powder and cumin in large nonstick skillet until turkey is done, stirring occasionally. Remove from heat. Stir in beans and chiles.
• Mix sour cream, flour and garlic powder until blended.
• Cover bottom of 13x9-inch baking dish sprayed with cooking spray with 4 tortillas, cutting as necessary to fit; top with layers of half each of the turkey mixture, sour cream mixture and enchilada sauce. Repeat layers.
• Bake 30 min. or until heated through. Top with cheese; bake 5 min. until melted. Sprinkle with cilantro.