One Pan Enchilada Casserole

Enchilada Casserole being served from a cast iron skillet.

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One Pan Enchilada Casserole

Enchilada casserole recipe packed with lean ground turkey or beef, sweet potato, black beans, enchilada sauce and strips of tortilla baked into the saucy filling. Serve with your favorite toppings – a quick and flavorful casserole dinner!

Prep Time15

Cook Time20

Baking + Rest25

Total Time1

Course: Main Course

Cuisine: American, Tex-Mex

Difficulty: Easy

Servings: servings

Calories: 395kcal

Author: Nora from Savory Nothings

Ingredients

1 tablespoon oil
1 pound ground turkey OR lean ground beef
1 medium yellow onion finely diced (about 1 cup)
salt & pepper to taste
2 cloves garlic minced
1 lime juice only
1 tablespoon enchilada or taco seasoning
1 (4-oz) can mild diced green chiles
1 (15-oz) can black beans drained and rinsed
1 cup diced sweet potato about 1 small, cut into ⅓-inch cubes, optional
1 (15-oz) can petite diced tomatoes not drained
1 cup red enchilada sauce
4 (8-inch) flour tortillas each halved lengthwise and then cut into 5-6 strips across (Note 1)
1 heaping cup shredded cheese cheddar, Colby Jack or a Mexican cheese blend; shred it yourself for the best melting
chopped cilantro, diced red onion, avocado, sour cream, lime wedges optional to serve

Instructions

Prep: 
Preheat your oven to 400 degrees. This recipe works best in a ~3.5 to 4 quart oven-safe skillet.
Brown meat: 
Heat your skillet over medium-high heat. Once hot, add the oil, then add the ground meat and diced onion. Season with salt and pepper, then cook until the meat is no longer pink.
Drain the excess liquid with paper towels, then continue browning until the meat has a nice color on it. (Note 2)
1 tablespoon oil, 1 pound ground turkey, 1 medium yellow onion, salt & pepper
Deglaze:
If there are a lot of browned bits stuck on the bottom of your skillet, deglaze the pan with ¼ to ⅓ cup water and stir well before continuing with the next step.
Season: 
Reduce the heat to medium. Add the minced garlic, lime juice and seasoning. Cook for 1-2 minutes, or until the garlic and the seasoning is fragrant.
2 cloves garlic, 1 lime, 1 tablespoon enchilada or taco seasoning
Add remaining ingredients: 
Reduce the heat to medium-low. Add the green chiles, black beans, sweet potato (if using), diced tomatoes, and enchilada sauce to the skillet. Bring to a simmer.
1 (4-oz) can mild diced green chiles, 1 (15-oz) can black beans, 1 cup diced sweet potato, 1 (15-oz) can petite diced tomatoes, 1 cup red enchilada sauce
Add tortillas:
 Add the tortilla strips to the skillet, stirring gently to place them evenly in the sauce. Remove from the heat.
4 (8-inch) flour tortillas
Finish and bake: 
Top the casserole with shredded cheese, then place in the hot oven and bake for 15-20 minutes, until the cheese has melted and the casserole is bubbly. (Note 3)
1 heaping cup shredded cheese
Serve: 
Let the casserole rest on a trivet or wire rack for 5 minutes. Serve with your favorite toppings.
chopped cilantro, diced red onion, avocado, sour cream, lime wedges

Notes

Note 1: If you have 6-inch tortillas, use 5-6 and cut them in half and then in 4-5 strips.
Note 2: This can take 5-6 minutes; draining the excess liquid from lean ground meat helps with better and faster browning.)  
Note 3: Make sure not to overbake the casserole, else the cheese may turn crispy and the casserole may be drier than desired.

Nutrition