Tex-Mex Turkey Enchilada Casserole with Cilantro Lime Rice
15min
30min
4
620
Chef's Note
For a time-saving tip, you can use pre-cooked rice or make the rice ahead of time. The casserole also freezes well - prepare it up to the baking step, cover tightly, and freeze for up to 3 months. Just add 15-20 minutes to the baking time when cooking from frozen.
Tags
Ingredients
1 pound ground turkey
1 medium yellow onion
3 cloves garlic
2 teaspoons cumin
1 tablespoon chili powder
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
15 ounces enchilada sauce
8 medium corn tortillas
15 ounces black beans
1 cup corn kernels
2 cups shredded Mexican cheese blend
1 cup white rice
2 cups water
2 whole lime
1/2 cup fresh cilantro
2 tablespoons olive oil
1/2 cup sour cream
1 medium avocado
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
- 3
Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- 4
Add 1 pound of ground turkey to the skillet and cook for 5-6 minutes, breaking it up with a wooden spoon, until no longer pink.
- 5
Stir in 2 teaspoons of cumin, 1 tablespoon of chili powder, 1 teaspoon of oregano, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for 1 minute to toast the spices.
- 6
Drain and rinse 15 ounces of black beans, then add to the turkey mixture along with 1 cup of corn kernels. Stir to combine and remove from heat.
- 7
In a 9x13 inch baking dish, spread 1/4 cup of enchilada sauce on the bottom.
- 8
Layer 4 corn tortillas over the sauce, tearing them as needed to cover the bottom of the dish.
- 9
Spread half of the turkey mixture over the tortillas, then pour 1/3 of the remaining enchilada sauce over the meat and sprinkle with 3/4 cup of shredded cheese.
- 10
Add another layer of 4 corn tortillas, the remaining turkey mixture, another 1/3 of the sauce, and 3/4 cup of cheese.
- 11
Pour the remaining enchilada sauce over the top and sprinkle with the remaining 1/2 cup of cheese.
- 12
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is bubbly and golden.
- 13
While the casserole is baking, prepare the cilantro lime rice. Rinse 1 cup of rice until water runs clear.
- 14
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rinsed rice and toast for 1-2 minutes.
- 15
Add 2 cups of water and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender.
- 16
While rice is cooking, zest and juice 1 lime and chop the cilantro.
- 17
When rice is done, fluff with a fork and stir in the lime zest, 2 tablespoons of lime juice, and 1/2 cup of chopped cilantro.
- 18
Let the casserole rest for 5 minutes before serving. Serve with cilantro lime rice, sliced avocado, sour cream, and lime wedges on the side.
Nutrition Information (per serving)
620
38g
65g
25g
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