Turkey and Spinach Enchilada Casserole
A creamy, veggie-loaded twist on enchiladas with lean ground turkey and hidden spinach, baked until bubbly. This Mexican-inspired slow-cooker recipe, ready in about 40 minutes, pairs lean ground turkey, spinach, corn for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb lean ground turkey
- 2 cups, fresh, chopped spinach
- 1 cup, frozen corn
- 2 cups, low-sodium enchilada sauce
- 8, soft corn tortillas
- 1 cup, Mexican blend shredded cheese
- 1/2 cup diced tomatoes
- 1 tsp cumin
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Brown 1 lb lean ground turkey in a skillet over medium heat, breaking into crumbles, then stir in 2 cups chopped spinach and 1 tsp cumin until spinach wilts, about 3 minutes.
- Step 2: Spread 1/2 cup enchilada sauce in the bottom of a 9x13-inch baking dish, layer 4 corn tortillas, then add half the turkey mixture and 1/2 cup diced tomatoes.
- Step 3: Repeat layers with remaining tortillas, turkey, corn, and 1 cup enchilada sauce, top with 1 cup shredded cheese; bake at 375°F for 25 minutes until cheese is melted and bubbly.
Frequently asked questions
How long does Turkey and Spinach Enchilada Casserole take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Turkey and Spinach Enchilada Casserole?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lean ground turkey from drying out.
Can I substitute ingredients in Turkey and Spinach Enchilada Casserole?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Turkey and Spinach Enchilada Casserole for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Turkey and Spinach Enchilada Casserole?
Mexican slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The slow cooker made this so easy! My family devoured it. The spinach added a nice touch without overpowering the flavors.
- ★★★★☆
Cooked for 8 hours on low and it was a bit mushy. Otherwise, the flavors were great.
- ★★★★☆
Tasty, but the sauce was slightly bland. Next time I'll add more cumin. Still a great weeknight meal.
