High Protein Turkey Enchilada Casserole

High-protein turkey enchilada casserole layered with black beans, tortillas, enchilada sauce, and melted cheese, then baked until hot and bubbling.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Oven

Ingredients

• 1 lb ground turkey
• 8 each corn tortillas
• 1 15-ounce can black beans
• 1.5 cups enchilada sauce
• 1.5 cups shredded mexican blend cheese
• 0.5 medium yellow onion
• 2 cloves garlic
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 teaspoon cooking oil

Cooking instructions

1. Preheat the oven to 375°F. Lightly coat a 9-by-13-inch baking dish with cooking oil. (about 5 min) — 375°F
2. Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook for 30 seconds. (about 4 min) — Medium heat
3. Add the ground turkey, chili powder, cumin, salt, and pepper. Cook, breaking it up, until browned and the thickest pieces reach 165°F, about 7 to 9 minutes. (about 9 min) — 165°F
4. Drain and rinse the black beans. Spread a thin layer of enchilada sauce in the baking dish, then arrange 4 tortillas over it, overlapping as needed. (about 3 min)
5. Layer in half the turkey, half the beans, one-third of the remaining sauce, and one-third of the cheese. Repeat with the remaining 4 tortillas, turkey, beans, sauce, and cheese, finishing with cheese on top. (about 5 min)
6. Cover with foil and bake for 20 minutes. Uncover and bake until the sauce bubbles and the cheese is melted, about 8 to 10 minutes more. (about 30 min) — 375°F
7. Rest the casserole for 5 minutes before cutting and serving. (about 5 min)