What’s for Dinner: Turkey Enchilada Casserole - SLO Classical Academy
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Welcome to Down Home, San Luis Obispo Classical Academy’s blog! We are a classical school offering several options to make our education work for families with infants through high schoolers. Our signature hybrid program, which is part-time classroom and part-time home instruction, provides an engaging education for preschool through middle school (with full time options available). We also have a university model high school. This blog is meant to support and encourage on the home front because, in so many ways, the heart of what happens at SLO Classical Academy happens down home.

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What’s for Dinner: Turkey Enchilada Casserole


Turkey Enchilada Casserole

Sunset Magazine, September 2002

Makes 8 to 10 servings

This tasty turkey enchilada recipe is a quick and easy dinner that has been a tried-and-true family favorite of ours for years. It's a great potluck or company meal!


1-1/2 pounds ground turkey breast

1/2 cup chopped onion

1 tablespoon minced garlic

2 tablespoons minced fresh oregano leaves or 1 tablespoon dried

1/2 teaspoon ground cumin

1 teaspoon salad oil

1 can (29 oz.) red enchilada sauce (I love the Trader Joe’s bottled enchilada sauce – this recipe takes about 1-1/2 bottles)


12 corn tortillas, 6 in. wide (flour tortillas work too)

2 cups shredded cheddar or jack cheese (8 oz.)

Sour cream, optional

Chopped fresh cilantro, optional


1. In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste.

2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.

3. Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Serve with sour cream, if desired, and sprinkle with chopped cilantro.

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