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Cheryl Wixson
This delicious casserole may also be made with chicken.
Perfect for a freezer to table meal.
Calories 351 kcal


  • 6 6-inch corn tortillas
  • 2 cups Enchilada Sauce*
  • ½ pound chopped cooked turkey or chicken (or more, lucky you!)
  • 5 ounces frozen chopped spinach defrosted & drained
  • 1 cup frozen or fresh corn kernels
  • 1 cup cooked black beans
  • 4 ounces shredded cheddar cheese about 1 cup
  • Sour cream & guacamole for serving optional


  • Preheat the oven to 375 degrees. Grease a 6 x 9 inch casserole pan.
  • On the bottom of the pan, spread about ½ cup of the sauce and top with 2 of the corn tortillas.
  • Mix the cooked turkey with the chopped spinach and ½ cup of sauce and spread on top of the corn tortillas. Lay 2 more corn tortillas over the mixture. Combine the corn with the black beans and ½ cup of sauce and spread over the corn tortillas.
  • Add the last 2 corn tortillas to the top, spread the remainder of the sauce over these and top with the shredded cheddar cheese.
  • Bake in oven until bubbly and hot, about 35 – 40 minutes. Let rest about 5 minutes before cutting and serving.
  • Top with sour cream and guacamole. Makes six servings.


* Enchilada sauce may be purchased in larger supermarkets.  Or make your own by combining tomato sauce with canned chili in adobo sauce.
Nutritional analysis per serving: 351 calories, 24 grams protein, 43 grams carbohydrates, 10 grams fat, 481 mg. sodium, 6.5 grams fiber.


Calories: 351kcalCarbohydrates: 43gProtein: 24gFat: 10gSodium: 481mgFiber: 6.5g