Easy black bean and chorizo enchilada casserole recipe.
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Turkey & Chorizo Enchilada Casserole

Turkey & Chorizo Enchilada Casserole makes an easy weeknight meal and is great family food!
Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8
Author Tanya Schroeder


  • 1 lb chorizo crumbled
  • ½ cup onion diced
  • 2 cloves garlic
  • 2 cups diced cooked turkey
  • 1 15 oz can black beans rinsed and drained
  • 2 tablespoons cilantro
  • 1 teaspoon cumin
  • ¼ teaspoon salt
  • ¾ cup chicken broth
  • 1 16 oz jar salsa verde
  • 2 cups shredded monterey jack cheese
  • 12 6- in flour tortillas


  • Preheat oven to 375. Spray a 9x13 baking dish and set aside.
  • In a large skillet cook chorizo until no longer pink. Drain and set aside. Add onions to the same skillet. Cook for 2-3 minutes or until translucent. Add garlic and cook an additional minute.
  • In a large bowl, combine chorizo, turkey, beans, onion mixture, cilantro, cumin and salt. Add broth and ¼ cup salsa.
  • Spread ¼ cup salsa on the bottom of the baking dish. Top with 3 tortillas, cutting tortillas to make them fit. Spread with ¼ cup of salsa, ½ of the meat mixture and ⅓ of the cheese. Top with three tortillas. Repeat process, ending with cheese.
  • Bake for 30 minutes or until cheese has melted and is bubbly.