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Kelly's Easy Enchilada Casserole

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What You Need

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Make It

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  • Preheat oven to 350 degrees F. Saute diced peppers and onion in olive oil in a large pan until soft. Place in a bowl and set aside.
  • Brown ground turkey (or chicken) in pan. Season meat with salt and pepper. Drain off any excess liquid. Add onion, peppers, and olives to the browned meat. Add 1 cup of the canned enchilada sauce to the meat mixture.
  • In a 9x13 casserole dish pour a thin layer of enchilada sauce on the bottom to prevent sticking. Start with a layer of three whole corn tortillas, using the cut tortillas to fill in the gaps. Place half of the meat mixture in a layer over the tortillas, then another layer of tortillas. Cover tortillas with a thin layer of enchilada sauce. Repeat with the remaining of the meat mixture, another layer of tortillas, and pour the last of the enchilada sauce over the top. Cover the top with the shredded cheese.
  • Place in the preheated oven uncovered for 20 minutes. Cheese should be melted and the sauce bubbly.


When the casserole comes out of the oven cover loosely with foil and wait 10 minutes before serving. This will allow the sauce to thicken. This casserole makes a lot of food so it is great for a potluck.

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