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Layered Enchilada Casserole

Cooking Time: 15-20 minutes | Temperature: 248°F | Serves: 4


  • 4 Corn Tortillas
  • 1 Can Enchilada Sauce (small)
  • 2 Cups Cooked Ground Turkey or Beef
  • 2 Tablespoon Taco Seasoning
  • 3 Tablespoon Water
  • 1/4 Cup Chopped Onion
  • 1/2 Cup Corn
  • 1 Cup Cooked Rice
  • 1 Cup Shredded Cheddar
  • 2 TBSP Green Onion, chopped


Coat a skillet with cooking spray and cook the chopped onion over medium heat. Reduce heat and add the pre-cooked ground turkey, 2 tablespoons of enchilada sauce, taco seasoning and water. Stir and cook for a few minutes until the seasoning is well distributed, then set aside.

In a small bowl, combine the rice and corn with 2-3 tablespoon of the enchilada sauce. Lightly coat the bottom of the Avalon Bay baking pan with a little enchilada sauce. Brush both sides of a tortilla with enchilada sauce and place at the bottom of the pan. Add 1/3 of the ground turkey over the tortilla, then top it with 1/3 of the rice and corn mixture. Top with 1/4 cup of cheddar. Repeat these steps 2 more times, adding 2 more layers of coated tortilla, turkey, rice and corn, then cheese.

Brush the remaining tortilla with enchilada sauce and place on top of the food. Pour about 1/3 cup of enchilada sauce over the top and cover it with the final 1/4 cup of cheese. Garnish with the chopped green onion.

Cover top of the pan with foil and place in the air fryer. Cook for 15-20 minutes at 248°F. When done, remove foil and allow to stand for about 5 minutes before serving.

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