Enchilada lasagna with a flavorful red enchilada sauce, melty cheese, savory pieces of ground turkey, beans and potatoes. Layered with flour tortillas and then baked to perfection. This Enchilada Lasagna recipe will become a family favorite.

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Ingredients Needed To Make Enchilada Lasagna

Typical Italian lasagna is yummy, but shake things up with this Enchilada Lasagna for dinner! With this casserole we use flour tortillas, ground turkey, potatoes, and black beans. You get the perfect bite every time with my favorite enchilada sauce and baked cheese. Here’s what you will need to make this recipe:

• cooking oil
• all-purpose flour
• broth
• can red enchilada sauce
• russet potatoes
• white onion
• ground turkey
• garlic cloves
• chili powder
• ground cumin
• paprika
• dried oregano
• Kosher salt and black pepper
• can black beans
• medium flour tortillas
• shredded cheese (I use cheddar), plus more cheese if desired

TOOLS YOU’LL NEED

• 9 X 13 inch Baking Dish
• Cling Wrap microwavable
• large nonstick skillet x2
• Measuring cups
• measuring spoons
• Sharp knife

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Enchilada Lasagna (Ground Turkey Recipe)

Servings: 4-6

Ingredients 

• 4 Tbsp cooking oil
• 2 Tbsp all-purpose flour
• 2 cups broth
• 1 (10oz) can red enchilada sauce (I use the Safeway brand, mild)
• 2 cup russet potatoes, cleaned and chopped into 1/2 inch pieces
• 1/2 white onion, peeled and diced
• 1 lb ground turkey
• 3 garlic cloves, peeled and minced
• 1 tsp chili powder
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• Kosher salt and black pepper
• 1 (15 oz ) can black beans, rinsed and drained
• 8 medium flour tortillas; cut in half
• 2 cups shredded cheese (I use cheddar), plus more cheese if desired
• optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, etc.

INSTRUCTIONS

1. Preheat oven to 350°F. adjust oven rack to middle top. Prep ingredients according to the ingredients list above. Grease a 13×9-inch baking dish
2. Drizzle 2 tablespoons oil in a large saucepan over high heat. Whisk the flour together and allow to bubble for 1 minute. Pour in the red enchilada sauce, broth, 1 tsp cumin, 1/2 tsp of both salt and pepper. Bring to a boil. Reduce the heat to medium and simmer for 12-15 minutes, stirring every once in awhile, until sauce has thickened.
3. Add the diced potatoes to a microwavable bowl. Cover the top with Cling wrap, poke a few holes using a knife. microwave for 6-8 minutes until potatoes are cooked. Set aside
4. In another large sauce pan, heat 2 Tbsp oil over medium-high heat. Add the diced onions and sauté for 3 minutes, stirring occasionally. Add the ground turkey, 1 tsp chili powder, 1 tsp cumin, paprika, oregano, a generous pinch of salt and pepper and cook for 6 minutes, stirring occasionally, until the turkey is cooked. Mix in the garlic, cooked potatoes and sauté 30 seconds. Stir in the beans until evenly combined. Taste and season with salt and pepper if desired. Remove pan from heat and set aside.
5. To assemble; evenly spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Evenly lay out 2 full tortilla(4 halved pieces total) in the baking dish and evenly spread 1/3 cup of sauce over the tortilla. Put 2 1/2 cup of the ground turkey mixture on top, then sprinkle with cheese. Repeat layer again. Top with last layer of tortillas, then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
6. Bake uncovered for 25-30 minutes, until the tortillas are slightly crispy on the outside and cheese is melted. Let it cool for a few minutes. Enjoy with your favorite enchilada toppings!

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