Creamy Weeknight Enchilada Bake

by Heather on January 16, 2013

Creamy Weeknight Enchilada Bake from

Lately I’ve been doing this thing where I basically put all of the ingredients for dinner in one dish, bake it off and call it a night.  I don’t want to use the “C” word (ok fine, casserole), but that’s basically what it is.

One of our good friends in Colorado was expecting her first child when I got invited to sign up to bring her and her husband dinner one night after the birth.  The only requirement though?  No casseroles…her husband haaaaaaaaaaaates them.  Wanna know why?

He doesn’t like the idea of eating something that contains the words “ass” and “role” in the same name.  Like really, really not OK with it.

And yet here I am, tossing stuff together and calling it good – but if I can be honest, it really is good.  Full of veggies and lean ground turkey, easy to throw together, and delicious.  Y’all, this is basically a new mom’s dream.

So let’s overlook the fact that it’s a casserole and look forward – to the eating part where all of our tastebros (please tell me you’ve seen that Sonic commercial!) are high-fiving and slapping butts and cheering in adoration.  ‘Cause that’s what’s about to happen!

Creamy Weeknight Enchilada Bake from CREAMY WEEKNIGHT ENCHILADA BAKE

  • 1 lb ground turkey
  • 1 small zucchini, sliced in half lengthwise and then cut into half-moons
  • 1 small yellow squash, sliced in half lengthwise and then cut into half-moons
  • 1-1/2 cups chopped mushrooms
  • 19-oz can enchilada sauce of choice
  • 1-1/4 cup cheddar cheese
  • 9 corn tortillas, cut in half
  • 1/2 cup plain nonfat Chobani yogurt
  • 1 Tbsp olive oil, divided
  • 1 tsp salt
  • 1/2 tsp pepper

Preheat oven to 400. Heat a large saucepan over medium heat and add 1/2 tablespoon of the oil. When it’s hot, saute the zucchini, yellow squash and mushrooms in the oil for about 4 minutes or until everything is just done. Drain the veggies and set in a large bowl. Heat the remaining olive oil in the same skillet and brown the turkey over medium heat until just cooked through. Drain and add to the veggies. Season with the salt and pepper, add the yogurt and stir it all together. Spray an 8×8 pan with nonstick spray. Drizzle a little bit of the enchilada sauce in the bottom and line with sliced tortillas. Top tortillas with 1/3 of the turkey mixture, then drizzle with 1/4 of the enchilada sauce. Layer another layer of tortillas, another 1/3 of the turkey mixture, another 1/4 of the enchilada sauce. One more layer of tortillas, the last layer of turkey mixture, drizzle with the remaining enchilada sauce, and then top with cheese. Bake at 400 for 20-25 minutes until bubbly and the cheese is golden brown. Let cool for 10 minutes before serving.

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{ 19 comments… read them below or add one }

1 axelle the french cook January 16, 2013

This looks very good ! And the “casserole problem” is very funny !!


2 kelley {mountain mama cooks} January 16, 2013

HA! Casseroles get such a bad wrap but they can be so good and are a timesaver for sure! This looks great!!


3 Heather January 16, 2013

I’ve always loved them and never thought twice about the wording til now! I think calling it a “bake” sounds a little less casserole-y ;)


4 Jana H. January 16, 2013

I’m soooo printing this one out and trying it. It looks delicious and just sounds so healthy! :)


5 Heather January 16, 2013

I hope you like it!


6 Tabitha (From Single to Married) January 16, 2013

I just ate breakfast but these pictures are still making me hungry! (Of course I’m seven months pregnant so pretty much everything makes me hungry these days.) Regardless, it looks super yummy!


7 Heather January 16, 2013

Ah yes, I remember the 7-month hunger like it was yesterday!

Although if I’m being honest I always feel 7 months hungry ;)


8 Cookin Canuck January 16, 2013

I got a good chuckle about your friend’s husband’s reason for hating casseroles. Too funny! I’ll bet he changed his mind when he tasted this.


9 Feast on the Cheap January 16, 2013

I love that you lightened this up a bit! It looks insanely delicious. I’m bookmarking and making, I need more make-ahead dishes to stock my fridge. With a 6-month old in tow, I just dont have the energy to make something new everyday. Leftovers are king.


10 Heather January 16, 2013

Girl, I hear ya!


11 Kristen January 16, 2013

I don’t know what’s funnier… the fact that he didn’t want a casserole or the reason why. Or even that he shared his reason. Made me laugh :)
This looks delicious!


12 Heather January 17, 2013

I laughed hysterically when they told me the “why” – I never would have thought of that!


13 Debby January 17, 2013

Printed this one–I think it should be wonderful. I am learning to use yogurt instead of sour cream because of you! Love, M0m


14 Miranda @ Biting Life January 19, 2013

I’m a fan of casseroles, but my boyfriend definitely isn’t. He always complains that the whole thing is “all one texture,” even if there’s meat, pasta, sauce, and veggies. I try to argue with him, but it doesn’t work!


15 Linda January 20, 2013

I made this last night and it was delicious! My husband and 2 year old loved it too. Thanks for sharing great recipe!!!


16 Heather January 20, 2013

Yay! So glad you liked it!!!


17 Cindy R. February 9, 2013

Tried this tonight. I wasn’t sure how these ingredients would be creamy, but it was very creamy! Will definitely be making this again!!


18 Heather February 10, 2013

I’m so glad you liked it!!!


19 Savannah February 23, 2013

I have a friend and her husband constantly begs for casseroles…but she won’t do it! This does look good and I hope you’ll consider adding it to my link up this weekend. I feature a different food each week and this Saturday it is…casseroles. I hope you have a wonderful Saturday. -Savannah


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