Kayla’s Enchilada Casserole

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Cook Time 3 hrs
Temp Low

Turkey + mozzarella = Kayla's Enchiladas! With this meal, your family will be begging for more! Not only easy to make, but a tummy filler for sure!

Used 6-quart slow cooker

Ingredients

  • 1/2 to 1 Tablespoon butter
  • 1/2 onion chopped
  • 1 Pound ground turkey meat
  • 1 tablespoon Tablespoons cumin, or to taste
  • 1/2 Cup light sour cream
  • 2 Cup low fat cottage cheese
  • 1/2 teaspoon Teaspoon salt
  • pinch of black pepper
  • 20 corn tortillas
  • 2 Cups mozzarella cheese
  • 1 (10 oz) Can mild red enchilada sauce
  • 1 Can sliced black olives

Directions

  1. Step One

    Meat Mixture: Heat butter in skillet on medium high. Cook onions until tender and then add
    the ground turkey meat. Cook until turkey meat is cooked through. Add cumin to meat mixture
    halfway through cooking the meat.

  2. Step Two

    Cheese Mixture: Mix sour cream with cottage cheese, salt, and pepper.

    Combine cheese mixture with meat mixture and mix well.

  3. Step Three

    In layers, cover the bottom of the crock with corn tortillas, overlapping each other.

  4. Step Four

    Spread half of the meat mixture evenly over the corn tortillas, then add a layer of mozzarella cheese. Add another layer of tortillas, finish up the meat mixture and then another layer of mozzarella cheese, leaving enough to top off the casserole.

  5. Step Five

    Add the last layer of corn tortillas. Pour the enchilada sauce over the casserole. Add the black olives and top with the remaining cheese.

  6. Step Six

    Cover, cook on LOW for 3 hours.

Crockin' Reviews Add Review
  1. Laurie

    Looks great! but I have a question–the recipe calls for 20 corn tortillas, but it look like you only used about 12 in the video?

  2. Jenny

    Also, I left out the olives. And it definitely needs to sit for 10 minutes or so uncovered to thicken up before serving. But then it’s great!

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  3. Jenny

    I made this for the second time tonight. The first time I made it, we liked it, but it was a little bland. This time, instead of adding “cumin to taste” I added a whole packet of taco seasoning. It was much more flavorful. We really liked it! Next time, I want to try the Mexican blend cheese, but even with the mozzarella, it was yummy.

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  4. Barbara P.

    Not sure what I did wrong, but did not turn out at all. Tortillas were doughy and the meat mixture was runny. Kids did not care for it at all. I cooked it for 3 hours on low, but would not make this again.

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  5. Crockin Girls

    Crockin Girls

    We did, Mary. We tore the pieces to fit and then stacked a little…not a bunch. Be sure to watch the video!

  6. Mary

    My whole family loved it we love love loved this recipe. I was so suprised it was not in the cook book. I am going to try a little taco seasoning and using the mexican blend cheese instead of just mozzarella I think it would be a little better with some chedar. I didn’t not even come close to using 20 corn tortillas, I think I could only fit 6 total, and that was cutting one in half to fit the sides of the crock. Did you layer them more than one totilla thick per layer??

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  7. Crockin Girls

    Crockin Girls

    I say go for it. Let us know how it turns out.

  8. Vanessa

    Would this turn out in a vegetarian version? Maybe using zucchini instead of meat?

  9. Crockin Girls

    Crockin Girls

    Kathy, if you thought it was too runny I would suggest taking off the lid and letting it cool some before eating. It should thicken up pretty quickly…maybe 15-30 minutes.

  10. Kathy C.

    Made this but did not come out very good. It tasted good but consistancy was soupy. Tortillas just fell apart and were mushy. Not sure why, followed recipe and the only thing I can think of was maybe I needed more tortilla’s to soak up sauce…Not sure.
    Any help you can give would be appreciated. Again the taste was ok, it was the consistancy.
    Thanks

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  11. kasie

    My Mother and Law made this and it was so yummy! Big hit with everyone! Adults and kids!!

  12. Crockin Girls

    Crockin Girls

    Heather, We never thought about using mozzarella either but our friend, who gave us this recipe uses it. She said that mozzarella is what they always have on hand so why not…lol. It came out really good but you use whatever you want.

  13. Heather

    More cumin the better. I would start with 1 tsp and add more if you want. What’s the deal with the mozzarella cheese? Is this a Texas thing? I would use a mex cheese blend. Gotta try this one.

  14. Carly

    This was fantastic! I added a little bit of chili powder and garlic powder to the turkey. I made the meat yesterday, and stored in the refrigerator so that all that I had to do was assemble and put in the crock today. I lined the crock with nonstick reynolds wrap and let it sit in the crock for half an hour after cook time was done, as someone else recommended (mine cooked in the crock for 2 1/2 hrs) They layers were fine. I loved the ground turkey. I was a little nervous about the cottage cheese, but everything had great flavor! I also loved the corn tortilla! I will definitely make again!

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  15. Crockin Girls

    Crockin Girls

    We just sprinkle it over the top of our meat…maybe 2 tsps?

  16. Carly

    I have no idea how much cumin to use. Any thoughts?

  17. Allison

    This was terrific- everyone in my family enjoyed it, including our picky 5 year old and our teenager’s boyfriend- LOL!! I also found it was runny when I first took it out, as others commented. But after we ate, and I was cleaning up the leftovers, the rest came out in layers much better since it cooled down. So next time, I think I’d let it sit for 15-20 minutes before serving to help keep the lovely layers. Oh- and I used FAT FREE cottage cheese AND sour cream, and reduced fat mozzarella, and it was still so yummy! So you can definitely work to make it a bit healthier but still be really tasty!

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  18. Jill

    Jill

    Hello ladies. I made this recipe as is, except I used a Mexican cheese mix in addition to the mozzarella since I wanted to use up that cheese.

    The recipe is extremely, extremely bland. I will try it again, but I have madea few tweaks which I want to share with you will be a great improvement.

    This following recipe is for an oval larger crock pot like you used, but I used my 6 quart round Rival Crock Pot and I made three layers of meat/cheese:

    Ingredients
     1/2 to 1 Tablespoon of olive oil
     1/2 onion chopped
     1 Pound of ground turkey meat
     1 packet of Taco Seasoning Mix
     1/2 cup of light sour cream
     2 cups of low fat cottage cheese
     20 corn tortillas
     2 cups of mozzarella cheese
     1-10 oz can of mild red enchilada sauce
     1-10 oz can of medium red enchilada sauce
     1 can of sliced black olives
    Preparation
    Meat Mixture:
     Heat oil in skillet on medium high.
     Cook onions until tender and then add the ground turkey.
     Cook until turkey is cooked through.
    Cheese Mixture:
     Mix sour cream, cottage cheese and Taco Seasoning Mix.
    Assemble
     Combine cheese mixture with meat mixture and mix well.
     Cover bottom of the crock pot with corn tortillas, overlapping each other.
     Spread half of the meat mixture evenly over the corn tortillas and then a layer of the cheese.
     Add one can of enchilada sauce.
     Add another layer of tortillas and then add the rest of the meat mixture.
     Add another layer of cheese.
     Add one more layer of tortillas.
     Pour on one can of enchilada sauce.
     Add the black olives and top with the remaining cheese.
     Cover, cook on LOW for 3 hours.
    Notes
     Use all medium enchilada sauce for a spicier dish

  19. Janne

    Great looking recipe, I’m excited to try it! You ladies are so fun to watch on video, too :)

  20. Crockin Girls

    Crockin Girls

    You can get 8 good size servings out of this one, Karen.

  21. Karen

    I was going to try and make this receipe looks really yummy…Like one of the other posts how many servings would you say trying to add it into weight watchers points…

  22. Crockin Girls

    Crockin Girls

    Thanks for your comment, Bethany. That’s a great idea to use foil to help you transfer the enchiladas to a different serving dish. Minimal cleanup is always a good thing.

  23. Crissy B.

    I made this and just served my four- and two-year-olds. The four-year-old is eating it. She hardly ever eats anything I cook. Yay!

    I left the olives off because I really don’t like olives. Any suggestions on making it not look like unappetizing mush when it’s done? It really doesn’t matter what it looks like if it’s good and the family is eating it, but I’d still like to know.

  24. Bethany

    This was so yummy!! I lined the crock with foil and after it had cooled some, I was able to transfer the entire casserole to another container. Minimal cleanup with the crock this way, too.

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  25. Laura

    Made this tonight and I loved it! I was quite hesitant about the cottage cheese and mozzarella but I went by the recipe and added a can of green chilies, it was delicious! Thanks so much for sharing your recipe!

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  26. Crockin Girls

    Crockin Girls

    Oooh! I LOVE it, Michelle!

  27. Michelle B.

    I am even thinking you can add chicken and use the green enchilada sauce too :) Yum

  28. Penny C.

    I made this Monday night. using the turkey, the cottage cheese and sour cream. all low fat. I also added a can of green chilis, and substitued a can of green chili enchilada sauce. then I used the low fat mozzerella and crumbled some queso fresco on it also. Everyone including picky eaters loved it. they asked me just this morning when I am going to make it again. My hubby said it was one of his favorites now!

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  29. Crockin Girls

    Crockin Girls

    Hey, y’all…there are several questions about subbing cheese, meat, etc. Feel free to make this recipe in a way that you think your family will like it. If you’re not big fans of cottage cheese then try using a block of cream cheese mixed with the sour cream. You can always switch out between ground turkey and ground beef. And, if mozzarella cheese doesn’t thrill you, then use any cheese you’d like. However, unless you just can’t stand mozzarella you really should try it…it’s so unique and different! Keep posting your suggestions, y’all!

  30. Crockin Girls

    Crockin Girls

    I’m sure you can cook it in your oven, Laurie, but we almost refuse to turn on the oven in our hot Texas summer! Love your add-ons!

  31. Patti L.

    Delicious and simple, just the way I like it! @Cathy B….how many WW points did you figure it to be?

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  32. kelly

    This recipe turned out wonderful!! So easy and simple and not time consuming like regular enchiladas. I was out of cumin so I used a packet of taco seasoning which really gave lots of flavor to the ground turkey. My husband likes enchiladas really spicy so I put a half of a small can of diced jalapenos into the sourcream and cottage cheese mixture. Thanks girls for another great crockpot meal recipe!!

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  33. missmrg

    We dont love ground turkey :(
    Can we use beef? And, like previous question…still use mozzarella? or cheddar/jack and still cottage cheese?

    what about green chilis?

  34. Laurie M.

    Husband loved this! Really easy, too–I wonder if you couldn’t just do this in the oven if you were in a hurry, as everything is already cooked. I used 1% milkfat no salt added cottage cheese, and only added a half tsp. of salt, but it was still plenty salty from the sauce and mozzarella cheese, I guess. I used Las Palmas Medium Red Chile Sauce, as I thought it was enchilada sauce when I grabbed it–worked great. Think I will add some hot sauce next time, as we like things spicy. Also think I will let it sit for a bit after turning it off, as it was a bit runny; it might benefit from that. Served it with avocado, more olives, green chilies, jalapeño, more sour cream, refried beans, and tortilla chips. Thanks for the recipe!

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  35. Sarah

    Can u maybe replace the cottage cheese with cream cheese?Not a fan of cottage.

  36. Brenda W.

    Ladies-I am not getting my grocery list for the Monday crock pot meal? Are you still sending it? Thanks Brenda Warren

  37. Brandie R.

    I loved this recipe. It was so perfect for my busy day yesterday. My kids loved it and my husband said it was just the right amount of change we was looking for. Thanks you guys

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  38. Janaya M.

    This was delicious! I was nervous about the cottage cheese. You can’t tell it is in there. Mine did not stand up and you couldn’t tell it was layered. My corn tortillas got lost in there some where. It wasn’t pretty but everyone gobbled it up. Any thoughts on how to get the layers to show?

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  39. mary

    One more question, could you do without the cottage cheese? would you replace it with anything or just leave it out. Do Not like it…..

  40. mary

    can you do beef with this, instead of turkey. And if you used beef, would you stick with the mozzerlla chesse vs chedder?

  41. Cindy

    Awww Finally I find the directions on how to make this recipe…

  42. Crockin Girls

    Crockin Girls

    Cathy,
    This should yield 8-10 servings. It really depends on your serving size and if you put a healthy salad and maybe some fat free beans and rice with it, you should be good to go.

  43. Cathy B.

    I’m trying to put this in my WW recipe builder, do you think serving size is about 8? Using light butter, ground turkey breast, FF sour cream, LF cottage cheese and part skim cheese at 8 servings it is 8 PP. Of course if it makes more servings the points go down! :-)

  44. Crockin Girls

    Crockin Girls

    Christi, Let us know how it turns out. Kayla did do a great job. We loved having her in the video…and aren’t her kids cuties!

  45. Christi

    I can’t wait to try it! I know it will be a family favorite. :) By the way, great job, Kayla! You are an awesome Crockin Girl!

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