This Hearty Green Chile Enchilada Casserole combines zesty green chiles and flavorful ground turkey for a comforting, crowd-pleasing meal. Perfect for a weeknight dinner or a casual get-together, it’s a twist on traditional enchiladas without the fuss of rolling each one individually.
Ground turkey is a lean protein that absorbs the flavors of the spices beautifully. Olive oil helps sauté the onions and garlic to perfection, adding a rich base flavor. The onion and garlic are essential for building that savory depth. Cumin and smoked paprika bring warmth and smokiness, while black pepper and salt round out the seasoning. Green enchilada sauce is the zesty star, providing moisture and tang. Monterey Jack cheese melts beautifully to create a gooey, delicious topping. Corn tortillas are the perfect base, offering a subtle, earthy backdrop. Green chiles add a mild heat that complements the other flavors. Cilantro brings a fresh, bright finish. Sour cream adds a creamy, cool contrast, while lime wedges provide a burst of citrus. Finally, green onions give a mild, fresh bite as a garnish.
This casserole pairs wonderfully with a simple green salad dressed with lime vinaigrette. You could also serve it alongside some Mexican rice or black beans for a more robust meal.
First, preheat your oven to 375°F (190°C). You'll want that nice and hot by the time we assemble everything. Grab a large skillet and heat up the olive oil over medium. Toss in the diced onion and minced garlic, stirring them around until they turn translucent and fragrant.
Next, add the ground turkey. Cook it until it's browned, which should take about 5-7 minutes. Once you see that nice color, sprinkle in the cumin, smoked paprika, black pepper, and salt. Stir everything together, letting those spices work their magic.
Pour in the green enchilada sauce and add the chopped green chiles. Let it all simmer for about 5 minutes, just enough for the flavors to meld. Meanwhile, prepare a 9x13 inch baking dish by spreading a thin layer of the turkey mixture on the bottom.
Layer 5 corn tortillas over the turkey mixture, followed by half of the shredded cheese and half of the cilantro. Repeat these layers, finishing with the remaining cheese on top. Cover with foil and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes until the cheese is bubbly.
Once out of the oven, let the casserole cool slightly. Serve each piece with a dollop of sour cream, a squeeze of lime, and a sprinkle of sliced green onions.
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