Turkey and Roasted Vegetable Enchilada Casserole

Lighten up traditional enchiladas with this veggie-packed casserole recipe.

Prep Time:
30 mins
Bake Time:
40 mins
Total Time:
30 mins


  • 1 recipe Easy Enchilada Sauce

  • 12 6 inch corn tortillas

  • 3 cup shredded cooked turkey or chicken

  • 2 cup Basic Roasted Vegetables

  • ½ cup sliced green onions (8)

  • ½ cup crumbled queso fresco cheese or shredded Monterey jack cheese (2 ounces)

  • ¼ cup snipped fresh cilantro

Easy Enchilada Sauce

  • 1 tablespoon canola oil

  • 1 tablespoon all-purpose flour

  • 1 tablespoon chili powder

  • 1 teaspoon dried oregano leaves, crushed

  • 1 15 ounce can no-salt-added tomato sauce

  • ¾ cup water

  • ¾ teaspoon salt

Basic Roasted Vegetables

  • 1 ¾ pound potatoes or sweet potatoes, peeled, if desired, and cut into 1-inch pieces (5 cups)

  • 2 large onions, coarsely chopped (2 cups), or 2 medium leeks, cut into 1-inch pieces (1 cup)

  • 1 pound carrots, cut into 1-inch pieces (3 cups)

  • 12 ounce parsnips and/or turnips, cut into 1-inch pieces (3 cups)

  • 1 pound red sweet peppers, cut into 1-inch pieces (4 cups)

  • 1 pound yellow sweet peppers, cut into 1-inch pieces (4 cups)

  • 1 pound button or cremini mushrooms, halved (quarter large mushrooms) (6 cups)

  • 2 heads garlic, separated into cloves and peeled

  • ½ cup olive oil

  • 2 teaspoon kosher salt

  • 2 teaspoon ground black pepper


  1. Preheat oven to 350°F. In a 2-quart au gratin dish or baking dish spread 1/2 cup Easy Enchilada Sauce. Tear 6 corn tortillas into 4 to 6 pieces each; arrange evenly over sauce in dish. Spoon half of the turkey, half of the vegetables, and half of the green onions over tortillas. Spoon half of the remaining sauce over top. Repeat layers. Sprinkle with queso fresco. Cover with foil.

  2. Bake for 30 minutes. Uncover and bake about 10 minutes more or until bubbly. Let stand for 10 minutes before serving. Sprinkle with cilantro before cutting into portions.

Easy Enchilada Sauce

  1. In a medium saucepan heat oil over medium heat. Whisk in flour. Cook and stir for 1 minute. Stir in chili powder and oregano. Cook and stir for 30 seconds. Whisk in tomato sauce, water, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until desired thickness, stirring occasionally.

Basic Roasted Vegetables

  1. Preheat oven to 450 degrees F. Line four 15x10x1-inch baking pans* with foil. Coat foil with nonstick cooking spray. Place potatoes and onions in one prepared pan. Place carrots and parsnips in second prepared pan. Place sweet peppers in third prepared pan. Place mushrooms and garlic in remaining prepared pan. Drizzle olive oil evenly over vegetables in each pan. Toss lightly to coat all the vegetables. Sprinkle all vegetables evenly with salt and pepper.

  2. Place pans with potatoes, onions, carrots, and parsnips in the oven. Roast, uncovered, for 45 to 50 minutes or until tender and brown on the edges, stirring once. Remove pans from oven and let cool on wire racks.

  3. Place the pan with the sweet peppers in the oven. Roast for 15 minutes. Add the pan with the mushrooms and garlic to the oven. Roast for 10 minutes more or until vegetables are tender, stirring once. Remove pans from oven and let cool on wire racks.

  4. Place cooled vegetables in the desired amounts in airtight containers; cover. Store in the refrigerator for up to 5 days and use in recipes as desired. Makes 15 cups.

If you don't have four 15x10x1-inch pans, you can prepare the vegetables in batches and reuse pans as needed or use disposable foil pans.

Nutrition Facts (per serving)

334 Calories
12g Fat
29g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 334
% Daily Value *
Total Fat 12g 15%
Saturated Fat 3g 15%
Cholesterol 80mg 27%
Sodium 628mg 27%
Total Carbohydrate 29g 11%
Total Sugars 7g
Protein 27g
Vitamin C 50.7mg 253%
Calcium 130mg 10%
Iron 2mg 11%
Potassium 695mg 15%
Folate, total 51.1mcg
Vitamin B-12 0.9mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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