There’s something about a bubbling casserole dish pulled straight from the oven that feels like home. When layers of tortillas, rich enchilada sauce, seasoned ground turkey, beans, corn, and golden melted cheese come together, it’s more than just dinner – it’s comfort in every bite. This Cheesy Ground Turkey Enchilada Bake is one of those meals that you’ll want to keep on repeat, not only because it’s simple to make but because it brings everyone to the table with eager forks in hand.

Ingredients:

1 lb ground turkey
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 medium onion, diced
2 cloves garlic, minced
2 cups enchilada sauce (red or green, homemade or store-bought)
2 cups shredded Mexican blend cheese (or cheddar/Monterey Jack mix)
8 small corn tortillas
1 can (14.5 oz) diced tomatoes, drained
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
½ tsp smoked paprika
Salt and pepper to taste
Fresh cilantro, for garnish
Sour cream, for serving

Instructions:

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 5 minutes.
Stir in garlic, chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant.
Add ground turkey to the skillet, breaking it up with a spoon. Cook until no longer pink, about 7–8 minutes.
Stir in black beans, corn, and diced tomatoes. Simmer for 5 minutes, allowing flavors to meld.
Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
Layer 4 tortillas across the bottom, tearing to fit if needed.
Spoon half of the turkey mixture over the tortillas, spreading evenly.
Pour ½ cup enchilada sauce over the filling and sprinkle with 1 cup shredded cheese.
Repeat with another layer of tortillas, turkey mixture, sauce, and cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until cheese is bubbly and golden.
Let rest for 10 minutes before slicing. Garnish with cilantro and serve with sour cream.

Tips & Tricks:

Use flour tortillas if you prefer a softer texture.
Make it spicier by adding jalapeños or using hot enchilada sauce.
To save time, prep the turkey filling the day before.

Variations:

Swap turkey for ground chicken, beef, or a plant-based alternative.
Add sautéed bell peppers or zucchini for extra veggies.
Try green enchilada sauce for a different flavor twist.

Cheesy Ground Turkey Enchilada Bake

A hearty Mexican-inspired casserole layered with tortillas, ground turkey, beans, corn, enchilada sauce, and melted cheese.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Course: Dinner, Main

Cuisine: American, Mexican

Calories: 420

Ingredients Equipment Method Notes

Ingredients

1 lb Ground turkey
15 oz can Black beans
1 cup Corn kernels
1 medium Onion, diced
2 cloves Garlic, minced
2 cups Enchilada sauce
2 cups Shredded cheese
8 small Corn tortillas
14.5 oz can Diced tomatoes
1 tbsp Olive oil
1 tsp Chili powder
1 tsp Cumin
0.5 tsp Smoked paprika
to taste Salt and pepper
for garnish Cilantro
for serving Sour cream

Equipment

Skillet
Baking dish
Mixing bowls
Foil

Method

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook onion in olive oil until softened, about 5 minutes. Add garlic and spices.
Add ground turkey and cook until browned, about 7–8 minutes.
Stir in beans, corn, and tomatoes. Simmer 5 minutes.
Spread enchilada sauce on bottom of baking dish. Layer tortillas, turkey mixture, sauce, and cheese.
Repeat layers. Cover with foil and bake 20 minutes.
Remove foil, bake 10 minutes more until cheese is bubbly. Rest 10 minutes before serving.

Notes

Delicious layered casserole that freezes well. Great for weeknights or family gatherings.

Serving Suggestions:

Pair with a fresh side salad or Mexican rice.
Top with sliced avocado, jalapeños, or pickled onions.
Serve with warm tortilla chips to scoop up extra cheesy goodness.

Storage Information:

Refrigerate leftovers in an airtight container for up to 4 days.
Freeze in individual portions for up to 3 months. Thaw overnight in fridge and reheat in oven.

FAQ:

Can I make this ahead of time? Yes! Assemble and refrigerate (unbaked) for up to 24 hours before baking.
Can I double the recipe? Absolutely—great for meal prep or feeding a crowd.
What cheese works best? Mexican blend melts beautifully, but cheddar and Monterey Jack are great substitutes.

Fun Facts:

Enchiladas date back to Aztec times, when tortillas were first dipped in chili sauce.
Ground turkey offers a leaner alternative to beef while still soaking up bold flavors.

Cheesy Ground Turkey Enchilada Bake – A Cozy, Cheesy Comfort Dish