Firecracker Enchilada Casserole

Trusted.Chef's picture

Sep. 14, 2011


Ground turkey 1 Pound
Onion 1
Onion 1 , chopped
Tomato sauce 16 Ounce (2 Cans, 8 Ounce Each)
Mexicorn 12 Ounce , drained (1 Can)
Canned mexicorn 12 Ounce , drained (1 Can)
Enchilada sauce 10 Ounce (1 Can)
Mild enchilada sauce 1 Can (10 oz)
Chili powder 1/2 Teaspoon
Dried oregano 1/4 Teaspoon
Dried whole oregano 1/4 Teaspoon
Corn tortillas 12
Mozzarella cheese 1 1/2 Cup (24 tbs) , shredded
Part skim mozzarella cheese
Lettuce 1 Cup (16 tbs) , shredded
Tomatoes 1/2 Cup (8 tbs) , chopped



1) Preheat oven to temperature of 350 degrees.


2) In a large non-stick skillet, cook the onion and turkey till browned. Drain the fat.

3) Add the mexicorn, tomato sauce, enchilada sauce and seasoning and mix well.

4) Bring the ingredients to a boil and then reduce the heat. Gently simmer for about 5 minutes.

6) In the bottom of a 13x9x2-inch baking dish, place 6 tortillas.

7) Over the tortillas, pour half of the meat mixture and sprinkle with one-half of the mozzarella cheese.

8) Repeat the layers of tortillas and meat till the ingredients have been used up.

9) Bake in preheated oven for about 20 minutes.

10) Sprinkle the remaining cheese all over and bake for another 5 minutes.


11) Serve hot after garnishing with tomato and lettuce. In case the dish has been made ahead of time, cover it and store in the fridge. Before serving, heat for 40 minutes, sprinkle the cheese and heat for another 5 minutes.

Recipe Summary

Difficulty Level: Medium
Cook Time: 70 Minutes
Ready In: 70 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1908Calories from Fat 584

 % Daily Value*

Total Fat 65 g100%

Saturated Fat 32 g160%

Trans Fat 0 g


Sodium 4242 mg176.75%

Total Carbohydrates 217 g72.3%

Dietary Fiber 21 g84%

Sugars 38 g

Protein 108 g216%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet