Cook. Eat. Write. Repeat: Enchilada Casserole by Devyn Waits

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Servings: 6-8


1 pound of ground turkey (ground beef may be used)

1 medium yellow onion, diced

1/2 green bell pepper, seeded and finely chopped

1 (4 ounce) can of green chilies, diced

12 (6 inch) corn tortillas cut into 1 inch pieces

1 (10 ounce) can of cream of mushroom soup, undiluted

1 (2.25 ounce) can of sliced black olives (optional)

1 (15 ounce) can of enchilada sauce

3 1/2 cups of shredded Mexican blend cheese

1 (14.5 ounce) can of diced tomatoes, drained

3 green onions, chopped

Cooking Spray

2 Tbsp of olive oil

1 packet of taco seasoning

Salt and pepper to taste


Preheat the oven to 400 degrees.

Lightly spray a 9 x 13 casserole dish and set to the side. Add 2 Tbsp of olive oil to a large pot, and cook ground turkey with green chiles, yellow onion, bell pepper, and taco seasoning packet until ground turkey is brown and crumbly.

Season with additional salt and pepper if needed. Stir in tortilla pieces with cream of mushroom soup, black olives, 3/4 can of the diced tomatoes, enchilada sauce, and 1 1/2 cups of the shredded cheese and mix to combine all of the ingredients. Transfer to casserole dish and cover with foil. Bake for 30 minutes.

Add chopped green onions, remaining tomatoes and cheese. Return to the oven and bake uncovered until the cheese has melted. Remove from the oven and allow it to cool for 10-15 minutes. Bon appetit!

Tips & Tricks For extra flavoring, add 2 more stalks of green onion. If you want a more ‘saucy’ casserole, add a half can or more of enchilada sauce. You can substitute the meat with ground beef or shredded chicken instead of ground turkey.