This delicious ground turkey enchilada casserole makes a perfect, filling dinner meal for a family. It’s tasty with a bit of Mexican flair!
Welcome to my kitchen chronicles, where the quest for quick, delicious meals meets the ‘Ground Turkey Fan Club‘ (yes, I’m a proud member).
Let’s face it, finding a meal that ticks all the boxes – fast, flavorful, and a tad bit healthy – is like finding a unicorn in your backyard.
But guess what? I’ve found it, and it’s called the turkey enchilada casserole. It’s the culinary equivalent of hitting the jackpot, minus the winning money part.
Now, let’s talk turkey – ground turkey, to be exact. It’s one of my favorite dinner ingredients, always there, ready to be transformed into something mouth-wateringly good.
And believe me, in this recipe, it’s doing a salsa dance with some delightful partners: egg noodles, enchilada sauce, cheese, and a sprinkle of spice magic. It’s like a fiesta in a dish, and everyone’s invited.
This also satisfies both camps of eaters: those who want something tasty and don’t care about calories, and then those who want something tasty . . . and do care.
It’s low enough in calories to keep my diet-conscious mind at ease and hearty enough to fill up my better half, who believes every meal should be a feast. It’s a win-win, served up in a casserole dish.
It’s perfect for those nights when you want something comforting, but don’t want to spend hours in the kitchen or wake up with eater’s remorse.
So, gear up for a cooking adventure that will end with empty plates and happy hearts. This turkey enchilada casserole is not just a meal; it’s a partnership of health and flavor.
And the best part? It’s so easy, you’ll have time to do that thing you love after dinner – like, you know, relaxing.
Ready to be the hero of your dinner table? Just grab these simple ingredients and follow the recipe below. Trust me, your taste buds (and your family) will thank you! Here’s what you’re going to need:
Ingredients
- 1 pound ground turkey breast
- 12 oz No Yolks egg noodles
- 1 can 10 oz. red enchilada sauce
- 1 small onion
- 5 ounces light cream cheese
- 1/4 cup light sour cream
- 1 1/2 cups reduced fat Mexican cheese blend, shredded
- 1 can 4 oz. diced green chiles
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- Salt and freshly ground black pepper to taste
- 2 sprays light cooking spray
Tips and Thoughts for This Recipe
If you can’t find egg noodles, I also like rotini for this casserole. It’s equally as tasty. Gluten free pasta also works well for a 1:1 substitution.
You can easily sneak chopped up spinach or other veggies into this recipe. I do it all the time.
Instead of buying all those separate spices, you can just by a package of taco seasoning and use 1 1/4 teaspoon(s) or more depending on how much spice you like.
I find that the noodles are still warm enough to melt the cream cheese and sour cream when you add them. However, if the noodles cooled off too much, put a burner on the lowest heat setting and stir until melted and combined.
Get the printable recipe for this tasty casserole below:
Yield: 8 servings
This delicious enchilada casserole makes a perfect meal for a family. It's tasty with a bit of Mexican flair - and the calorie count is just right!
Prep Time30 minutes
Cook Time25 minutes
Cool Time10 minutes
Total Time1 hour 5 minutes
Ingredients
- 1 pound ground turkey breast
- 12 oz No Yolks egg noodles
- 10 oz red enchilada sauce (1 can)
- 1 small onion
- 5 ounces light cream cheese
- 1/4 cup light sour cream
- 1 1/2 cups reduced fat Mexican cheese blend, shredded
- 4 oz. diced green chiles (1 can)
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- Salt and freshly ground black pepper to taste
- 2 sprays light cooking spray
Instructions
- Preheat oven to 350 degrees. Spray a casserole dish with non stick cooking spray.
- In a large pot, bring water to a boil and cook the egg noodles according to package instructions. Drain and place back into the large pot. Set aside.
- Dice the onion into small pieces and cook in a small saucepan for about 5 minutes, or until the onions start getting a clear, glassy look.
- Add your ground turkey and cook until it is no longer pink and completely cooked through. Turn off heat.
- Add the chili powder, cumin, and cayenne pepper. Stir to combine.
- Add the cream cheese, sour cream, and enchilada sauce to the large pot with the noodles. Stir until they are combined and melted.
- Add the turkey mixture to the large pot and stir. At this time you'll also add the green chiles and stir everything to combine.
- Pour the turkey mixture into the casserole dish and top with the cheese.
- Bake for 25 minutes or until the cheese has completely melted. Remove and cool for 10 minutes before serving.
Nutrition Information:
Yield:
8Serving Size:
1 piece
Amount Per Serving:Calories: 383Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 533mgSodium: 638mgCarbohydrates: 14gFiber: 1gSugar: 5gProtein: 34g
Once you’ve tried it, I’d love to know your thoughts in the comments! I’d also love for you to check out these other related recipes:
- My Favorite Easy Chicken Casserole Recipes
- The Best Instant Pot Enchilada Casserole
- Ground Turkey Casserole Recipe with Biscuits
- Chicken Broccoli Stuffing Casserole (So Easy!)
- Chicken and Stuffing Casserole Topped with Tomatoes
