Turkey Enchilada Casserole has been a staple in NTF members Michael and Lauren Beckman’s household for over 25 years. We’re certain this delicious casserole will be passed down for many years to come!
1 1/2 lbs ground turkey
1 medium size onion, chopped
2 cloves garlic minced
1 Tbsp dried oregano
1 tsp ground cumin
1Tbsp red chili powder (or more to taste)
Salt and pepper to taste
1 can (28 ounces) red enchilada sauce OR you can make your own homemade enchilada sauce (see below)
12 corn tortillas
12 oz shredded Monterey jack cheese
1 bag of frozen corn
2 Tbsp butter
2 Tbsp flour
1 qt of chicken broth
1/4-1/2 c of chili powder (to taste)
1 tsp cumin
1 tsp oregano
1 tsp garlic powder
2 Tbsp vinegar or red wine
Salt and pepper
In a large skillet or pot over medium high heat, cook the turkey, onion, garlic, oregano, cumin and red chili powder until turkey is crumbled and no longer pink.
Stir in 1 cup of enchilada sauce. Add salt and pepper to taste.
Cut tortillas in half, dip each in enchilada sauce and place 1/4 of the halves evenly over a 3 qt casserole dish, overlapping to fit.
Sprinkle 1/4 cheese, 1/3 turkey, thin layer of corn and thin layer enchilada sauce, spreading each layer. Repeat to make 2 more layers: tortillas dipped in enchilada sauce, cheese, turkey, corn, and enchilada sauce.
For the top layer, use the last 1/4 of tortillas, the remaining sauce and cheese.
Bake at 425 degrees for 20-25 minutes, until top is melted and bubbly. It’s quite thick so you may want to check the inside is hot with a fork or knife.
Over medium heat, cook butter and flour until lightly browned.
Stir the roux with a whisk constantly until light brown.
Add 2 cups of chicken broth slowly and mix well.
Mix the chili powder, cumin, oregano and garlic in another cup of broth and add to the roux.
Heat to just boil and then turn down the heat and simmer for 10 minutes.
Add the vinegar or wine and salt and pepper to taste.
Adjust with extra chicken broth. The sauce should be thin, but not watery.