Green Enchilada Casserole with Ground Turkey

Name: Green Enchilada Casserole with Ground Turkey
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 pound ground turkey; 1 ½ teaspoons salt; 1 ½ teaspoons chili powder; 1 teaspoon cumin; 1 teaspoon garlic powder; 1 (15 oz) jar green enchilada sauce; 2 ½ cups shredded colby jack cheese; 6-8 medium flour or corn tortillas; Cilantro for garnish

by Laney Schwartz on November 13, 2023 4 comments

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Looking for a twist on traditional enchiladas that’s both light and satisfying? This Green Enchilada Casserole is smothered in tangy green enchilada sauce and oozes Colby Jack cheese. It’s a simple yet hearty dinner option perfect for any weeknight!

green enchiladas in a baking dish with one serving scooped out

As an experienced home chef, I’m always looking for easy dinner ideas with turkey. While I love a taco, like these quick ground turkey tacos, sometimes I want a one pan hit that feels warm and comforting. In this recipe love to use my favorite Siete green enchilada sauc e. Just another add to the easy button!

green enchiladas in a baking dish with melted cheese, cilantro, onion and jalepeno

This green enchilada casserole is great for busy weeknights because it comes together quickly and you can prep it ahead of time. Perfect for the on-the-go family who runs around for hours after school.

Serve it up with a side of cilantro lime cauliflower rice, a crisp salad, or some black beans, and you’ve got an easy Mexican-inspired dinner that will become a regular in your meal rotation.

Ingredients You’ll Need

bowls of ingredients on a grey background

Olive Oil – Provides a cooking oil that browns turkey and carries the spices evenly.
Ground Turkey – Soaks up the spices and gives the enchiladas a light yet hearty texture.
Seasonings (salt, chili powder, cumin, garlic powder) – Salt enhances taste, chili powder adds warmth, cumin brings earthiness, and garlic powder punches up the savory notes.
Green Enchilada Sauce – The zesty heart of the dish, green enchilada sauce infuses the enchiladas with tangy and slightly spicy flavors and keeps everything moist.
Shredded Colby Jack Cheese – Melts into gooey goodness, binding the ingredients and adding a creamy, rich finish.
Tortillas (corn or flour) – Makes wrap for the filling giving the dish a slight bite and tender texture.
Chopped Cilantro – A fresh, aromatic garnish that adds a pop of color and a burst of herbal brightness to round out the dish.

How To Make Enchilada Casserole

ground turkey cooked with spices in a cast iron skillet — Cook ground turkey with dried seasonings.

ground turkey cooked with spices in a cast iron skillet with shredded cheese on top — Once turkey is cooked, add shredded cheese.

tortilla dipped in green enchilada sauce on a plate — Dip each warmed tortilla in the enchilada sauce until lightly coated.

6 tortillas rolled up next to each other in a baking dish — Fill with 2-3 spoonfuls of the meat mixture. Roll the tortilla up and place in the baking dish seam side down. Repeat with the remaining tortillas.

6 tortillas rolled up next to each other in a baking dish topped with cheese — Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.

Prepare for baking: Preheat the oven to 375 degrees. Grease a 9×13 baking dish and pour a small amount of enchilada sauce on the bottom, just enough to lightly coat the bottom. Set aside.

Cook the filling: Add a skillet to the stovetop over medium-high heat. Pour in the oil, then add the ground turkey and dry seasonings. Cook for 5-7 minutes, breaking up with a spatula to brown. Once the turkey is cooked, turn the heat off and stir in one cup of shredded cheese until evenly combined.

Assemble the dish: Pour the remaining enchilada sauce into a shallow dish. Dip each warmed tortilla in the enchilada sauce until lightly coated, then fill with 2-3 spoonfuls of the meat mixture. Roll the tortilla up and place in the baking dish seam side down. Repeat with the remaining tortillas and meat until none of the meat mixture remains.

Bake and serve: Once the baking dish is full, pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese. Bake for 20-25 minutes or until the cheese is melted and bubbly. Let cool for 10 minutes before garnishing with chopped cilantro. Serve and enjoy!

Cooking Tips

Use the microwave to warm the tortillas lightly so they are easier to handle.
Dip tortillas in the enchilada sauce to coat them lightly; too much sauce can make them tear or become too soft to handle.
When filling the tortillas, avoid overstuffing to ensure they roll up neatly and the filling stays contained.
Lay the rolled tortillas seam-side down in the baking dish to keep them from unraveling during baking.
Cover the enchiladas evenly with cheese for a perfectly melted and golden top layer without any dry spots.
Allow the enchiladas to cool for a few minutes after baking; this sets the filling and makes serving cleaner and easier.

Variations & Substitutions

Swap in ground chicken or beef for the turkey.
Experiment with different cheeses like pepper jack for a spicy kick or a Mexican cheese blend.
For a vegetarian version, replace the meat with black beans, corn, and diced bell peppers, sautéed and seasoned just like the turkey.

Storing & Freezing

Storing: Let the enchiladas cool to room temperature, then place them into an airtight container or cover the baking dish with plastic wrap or aluminum foil and refrigerate. Enjoy your enchilada leftovers for up to four days, reheating them gently in the oven or microwave.

Freezing: When it comes to freezing, assemble the enchiladas, but do not bake. Wrap the dish tightly with both plastic wrap and foil to ward off freezer burn, and they’ll stay good for up to three months. Bake them straight from the freezer, adding about 10-15 minutes to the cooking time, until bubbly and hot all the way through.