Homemade Ground Turkey Enchiladas Casserole

Weeknight dinners can feel like a puzzle sometimes. I want something that tastes like I spent hours in the kitchen, but I also need to get everyone fed before soccer practice. That’s where this ground turkey enchiladas casserole comes in handy.

I started making this when I realized I could get all the flavors of rolled enchiladas without the fussy assembly work. No filling and rolling each tortilla one by one. Instead, you just layer everything in a baking dish like you’re making lasagna. The green chiles and poblano peppers give it a nice kick without being too spicy for the kids.

The best part? You can prep the meat mixture while you’re already cooking dinner the night before. Then when dinnertime rolls around, you just layer and bake. It’s become one of those recipes I make when I need something reliable that everyone will actually eat.

What Kind of Ground Turkey Should I Use?

For this enchilada casserole, you’ll want to pick up ground turkey that has a bit of fat content to keep things moist and flavorful. I’d recommend going with 93/7 or 85/15 lean-to-fat ratio rather than the ultra-lean 99/1 variety, which can turn out dry and bland. Ground turkey labeled as “ground turkey breast” is the leanest option and might need a little extra oil during cooking, while regular ground turkey (which includes some dark meat) will give you better flavor and texture. You can find ground turkey in the refrigerated meat section, and both fresh and frozen work equally well – just make sure to thaw it completely in the fridge overnight if you’re starting with frozen.

Options for Substitutions

This casserole is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Ground turkey: You can easily swap ground turkey for ground beef, ground chicken, or even ground pork. If you want a vegetarian version, try using black beans or a plant-based ground meat substitute.
• Poblano pepper: If you can’t find poblanos, use a green bell pepper for a milder flavor, or try an Anaheim pepper if you want something closer to the original taste.
• Red chile enchilada sauce: Green enchilada sauce works great here too, or you can make your own with tomato sauce, chili powder, cumin, and garlic if you’re in a pinch.
• Sour cream: Greek yogurt is a solid substitute for sour cream and adds a nice tang. You can also use Mexican crema for a richer, thinner consistency.
• Whole green chiles: If you don’t have canned whole green chiles, you can use diced green chiles instead – just drain them well before adding to the casserole.
• Mozzarella and Mexican blend cheese: Feel free to use whatever cheese you have on hand. Monterey Jack, cheddar, or pepper jack all work well. You can also use all of one type instead of mixing two different cheeses.

Watch Out for These Mistakes While Baking

The biggest mistake when making this casserole is not draining the green chiles properly, which can make your dish watery – pat them completely dry with paper towels and remove all seeds before layering.

Adding the sour cream while the meat mixture is still hot will cause it to curdle and separate, so make sure to let the turkey cool for at least 10 minutes before stirring it in.

To prevent a greasy casserole, drain any excess fat from the ground turkey after browning, and if you’re using pre-shredded cheese, toss it with a teaspoon of cornstarch to help it melt evenly without becoming oily.

Finally, resist the urge to skip the 30-minute simmer time for the meat sauce – this step concentrates the flavors and reduces excess liquid that could otherwise make your casserole runny.

What to Serve With Ground Turkey Enchilada Casserole?

This casserole is pretty hearty on its own, but I love serving it with some classic Mexican sides to round out the meal. A simple cilantro-lime rice or Spanish rice is perfect for soaking up any extra enchilada sauce, and you can’t go wrong with refried beans or black beans on the side. I usually throw together a quick salad with shredded lettuce, diced tomatoes, and avocado with a squeeze of lime juice to add some freshness to the plate. If you want to go all out, chips and salsa or guacamole make great appetizers while the casserole is baking in the oven.

Storage Instructions

Store: This casserole is perfect for leftovers! Once it’s cooled down, cover it tightly with foil or transfer portions to airtight containers. It’ll stay good in the fridge for 3-4 days, and honestly tastes even better the next day when all those flavors have had time to hang out together.

Freeze: You can totally freeze this casserole for busy weeknights. Let it cool completely, then wrap it really well in plastic wrap and foil, or cut into portions and freeze in individual containers for up to 3 months. It’s a lifesaver when you need dinner in a pinch!

Reheat: To warm it up, cover with foil and bake at 350°F for about 20-25 minutes if refrigerated, or 45 minutes if frozen. You can also microwave individual portions for 2-3 minutes, though the oven gives you that nice bubbly cheese on top again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2750-2950
• Protein: 210-225 g
• Fat: 170-185 g
• Carbohydrates: 75-90 g

Ingredients

For the meat mixture:

• 2.5 lbs ground turkey (I use Honeysuckle White for a leaner result)
• 1 large onion (finely diced into 1/4-inch pieces)
• 1 poblano pepper (seeded and diced into 1/2-inch pieces)
• 5 tsp olive oil
• 2 cans red enchilada sauce
• 1 cup sour cream (I prefer Daisy for a thicker, creamy consistency)
• 1 tsp chili powder
• salt
• black pepper

For the assembly:

• 27 oz green chiles (I like Ortega whole chiles for easier layering)
• 2.5 cups mozzarella cheese
• 3/4 cup mexican blend cheese

Step 1: Prepare Mise en Place and Preheat Oven

• 1 large onion, finely diced
• 1 poblano pepper, seeded and diced
• 27 oz green chiles

Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.

While the oven heats, finely dice the onion into 1/4-inch pieces and seed and dice the poblano pepper into 1/2-inch pieces.

Drain the canned green chiles, pat them dry with paper towels, and set aside—this removes excess moisture so the casserole won’t be watery.

Having everything prepped before you start cooking allows you to move through the recipe smoothly without interruptions.

Step 2: Sauté Aromatics and Brown the Ground Turkey

• 5 tsp olive oil
• 1 large onion, finely diced
• 1 poblano pepper, seeded and diced
• 2.5 lbs ground turkey
• salt
• black pepper

Heat 5 teaspoons of olive oil in a large skillet over medium-high heat.

Once the oil is hot, add the diced onion and poblano pepper, cooking for 4-5 minutes, stirring occasionally, until they become soft and the onion starts to brown at the edges—this develops deeper flavor in your filling.

Add the ground turkey to the same skillet, breaking it apart as it cooks with a wooden spoon.

Season with salt and black pepper, and cook until the turkey is no longer pink and begins to brown, about 8-10 minutes.

I find that browning the turkey directly in the pan with the aromatics adds more flavor than cooking them separately.

Step 3: Build the Flavorful Meat Filling

• 2 cans red enchilada sauce
• 1 tsp chili powder
• browned turkey and vegetables from Step 2

Pour both cans of red enchilada sauce into the skillet with the browned turkey and vegetables, then add 1 teaspoon of chili powder and stir well to combine.

Reduce the heat to low and let the mixture simmer for 30 minutes, stirring occasionally.

This simmering time allows the flavors to meld and the sauce to reduce slightly, creating a rich, cohesive filling.

Once done, remove from heat and let cool for 5-10 minutes—this prevents the sour cream from curdling when you stir it in.

I always let the filling cool slightly before adding the sour cream; it makes a difference in the final texture.

Step 4: Finish the Filling with Sour Cream

• 1 cup sour cream
• meat filling from Step 3

Stir 1 cup of sour cream into the cooled meat mixture until fully incorporated.

The sour cream adds richness and helps balance the spice and heat from the enchilada sauce and chili powder.

Set the filling aside while you assemble the casserole.

Step 5: Layer the Casserole

• 27 oz green chiles
• meat filling from Step 4
• 2.5 cups mozzarella cheese
• 3/4 cup Mexican blend cheese

Spread half of the dried green chiles in the bottom of your prepared 9×13 inch baking dish, slightly overlapping them.

Top with half of the meat filling from Step 4, spreading it evenly with a spatula.

Sprinkle half of the mozzarella cheese (about 1.25 cups) over the meat layer.

Repeat with the remaining green chiles as the second layer, followed by the remaining meat filling, and finish with a top layer combining the remaining mozzarella cheese and the Mexican blend cheese (1.25 cups mozzarella mixed with 3/4 cup Mexican blend).

This layering creates an even distribution of flavor and texture throughout the casserole.

Step 6: Bake and Serve

Place the assembled casserole in the preheated 375°F oven and bake for 30-35 minutes, until the cheese on top is melted and bubbly and the edges are slightly golden.

If the top isn’t browning enough toward the end of cooking, you can increase the heat to 425°F for the last 2-3 minutes.

Remove from the oven and let rest for 5 minutes before serving—this allows the casserole to set slightly and makes portioning easier.

Serve hot directly from the baking dish or spoon portions onto plates.

Homemade Ground Turkey Enchiladas Casserole

Delicious Homemade Ground Turkey Enchiladas Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings 8 servings

Calories 2850 kcal

Ingredients

  

For the meat mixture::

• 2.5 lbs ground turkey (I use Honeysuckle White for a leaner result)
• 1 large onion (finely diced into 1/4-inch pieces)
• 1 poblano pepper (seeded and diced into 1/2-inch pieces)
• 5 tsp olive oil
• 2 cans red enchilada sauce
• 1 cup sour cream (I prefer Daisy for a thicker, creamy consistency)
• 1 tsp chili powder
• salt
• black pepper

For the assembly::

• 27 oz green chiles (I like Ortega whole chiles for easier layering)
• 2.5 cups mozzarella cheese
• 3/4 cup mexican blend cheese

Instructions

 

• Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish. While the oven heats, finely dice the onion into 1/4-inch pieces and seed and dice the poblano pepper into 1/2-inch pieces. Drain the canned green chiles, pat them dry with paper towels, and set aside—this removes excess moisture so the casserole won't be watery. Having everything prepped before you start cooking allows you to move through the recipe smoothly without interruptions.
• Heat 5 teaspoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the diced onion and poblano pepper, cooking for 4-5 minutes, stirring occasionally, until they become soft and the onion starts to brown at the edges—this develops deeper flavor in your filling. Add the ground turkey to the same skillet, breaking it apart as it cooks with a wooden spoon. Season with salt and black pepper, and cook until the turkey is no longer pink and begins to brown, about 8-10 minutes. I find that browning the turkey directly in the pan with the aromatics adds more flavor than cooking them separately.
• Pour both cans of red enchilada sauce into the skillet with the browned turkey and vegetables, then add 1 teaspoon of chili powder and stir well to combine. Reduce the heat to low and let the mixture simmer for 30 minutes, stirring occasionally. This simmering time allows the flavors to meld and the sauce to reduce slightly, creating a rich, cohesive filling. Once done, remove from heat and let cool for 5-10 minutes—this prevents the sour cream from curdling when you stir it in. I always let the filling cool slightly before adding the sour cream; it makes a difference in the final texture.
• Stir 1 cup of sour cream into the cooled meat mixture until fully incorporated. The sour cream adds richness and helps balance the spice and heat from the enchilada sauce and chili powder. Set the filling aside while you assemble the casserole.
• Spread half of the dried green chiles in the bottom of your prepared 9x13 inch baking dish, slightly overlapping them. Top with half of the meat filling from Step 4, spreading it evenly with a spatula. Sprinkle half of the mozzarella cheese (about 1.25 cups) over the meat layer. Repeat with the remaining green chiles as the second layer, followed by the remaining meat filling, and finish with a top layer combining the remaining mozzarella cheese and the Mexican blend cheese (1.25 cups mozzarella mixed with 3/4 cup Mexican blend). This layering creates an even distribution of flavor and texture throughout the casserole.
• Place the assembled casserole in the preheated 375°F oven and bake for 30-35 minutes, until the cheese on top is melted and bubbly and the edges are slightly golden. If the top isn't browning enough toward the end of cooking, you can increase the heat to 425°F for the last 2-3 minutes. Remove from the oven and let rest for 5 minutes before serving—this allows the casserole to set slightly and makes portioning easier. Serve hot directly from the baking dish or spoon portions onto plates.