Turkey Burrito Casserole

This turkey burrito casserole layers soft tortillas with seasoned ground turkey, black beans, green chilies, and a creamy pepper jack sauce. Baked until bubbling and golden, it’s a cheesy, Tex-Mex–style dinner built for feeding a crowd. No stovetop juggling, just assemble, bake, and serve.

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If you love cheesy Tex-Mex flavors, try my baked chimichangas next. They’re crispy on the outside, loaded with savory filling, and perfect for an easy weeknight dinner.

Here’s Why This Turkey Burrito Casserole Recipe Works

Leftover-friendly: Turn leftover roast turkey into a hearty turkey burrito casserole loaded with Tex-Mex flavors.

No canned soup: This creamy pepper jack cheese sauce is made from scratch, smooth, velvety, and full of real cheese flavor. For even more depth of flavor, make a batch of my red chile sauce.

Layered for flavor: Every bite brings tender flour tortillas, seasoned ground turkey, black beans, green chilies, sweet corn, and melty cheese.

Make once, eat twice: This cheesy baked casserole serves a crowd and reheats beautifully for easy weeknight leftovers.

Burrito Casserole with Turkey

This turkey burrito casserole packs all the Tex-Mex burrito flavor; melty cheese, mild spice, and layered tortillas, into one baked dish. It’s hearty, easy to customize with your favorite fillings, and the perfect way to turn leftover turkey into a crowd-pleasing weeknight dinner.

Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 5 minutes mins

5 from 14 votes

Baked Turkey Burrito Casserole

By Pat Nyswonger

Baked Turkey Burrito Casserole, made with left over turkey, vegetables and a creamy pepper jack cheese sauce.

If you make this recipe, please leave a star rating and comment.

Servings: 12 servings

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Ingredients 

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For the Baked Turkey Burrito Casserole:

• ▢ 2 tablespoon olive oil
• ▢ 1 onion, chopped
• ▢ 1 (15 ounce) can canned black beans, or about 2 cups
• ▢ 16 ounces frozen corn kernels, defrosted
• ▢ 2 (7 ounce) can canned poblano chilies
• ▢ 1 (7 ounce) can black olives, drained
• ▢ 4 cups cooked turkey, chopped
• ▢ ½ cup chopped cilantro
• ▢ 2 tablespoon ground cumin
• ▢ 1 teaspoon salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 4 cups shredded pepper jack cheese, reserve 1 cup for the top
• ▢ 10 flour tortillas, I used the 10-inch size
• ▢ 2 tablespoons chopped cilantro, for garnish

Cheese Sauce: (This will make about 3 cups of sauce)

• ▢ 3 tablespoons butter
• ▢ 3 tablespoons all-purpose flour
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon mustard powder
• ▢ ⅛ teaspoon ground black pepper, or white pepper
• ▢ 2 cups milk
• ▢ 1 cup shredded pepper jack cheese

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Instructions 

For the Baked Turkey Casserole:

• Preheat oven to 350 degrees
• Coat a 9x13x2-inch oven proof casserole dish with oil spray
• In a large skillet, heat the olive oil and add the onion. Cook just until translucent, then add the black beans, corn, chilies, olives, turkey, cilantro, cumin, salt and pepper. Heat through then remove from the heat and reserve while making the cheese sauce.

For The Cheese Sauce:

• In a medium size saucepan set over medium-low heat; add the butter and when it has melted stir in the flour, salt, dry mustard, and pepper. Cook and stir for 1 minute and slowly add the milk, stirring to blend. Cook, stirring continually, until slightly thick and smooth. Reduce heat to low and simmer, stirring, for 3-4 minutes.
• Remove from the heat and add cheese stirring, until the cheese has melted and the sauce is blended, smooth and creamy.

Assemble the Casserole:

• Spread about 1/4 cup of the cheese sauce to the bottom of the prepared casserole dish. Tear about 3 tortillas into pieces and cover with 1/2 cup of the cheese sauce. 
• Add 1/3 of the turkey mixture, spreading evenly, then add 1/3 of the grated cheese.
• Repeat the layering 2x and top with the 1 cup of reserved cheese. 
• Spray one side of a sheet of foil and cover the dish. Transfer the dish to the oven and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes. Serve with salsa, lime wedges and avocado slices.

Notes

Shred your own cheese: Pre-shredded cheese can make the pepper jack sauce clumpy. Freshly grated cheese melts smoothly for a creamier turkey burrito casserole.

Warm the tortillas: A quick 10–15 seconds in the microwave softens flour tortillas, making them easier to layer without tearing.

Spray the foil: Lightly spray one side of the foil with oil before covering the casserole. This keeps the melted cheese topping from sticking and pulling away when you uncover it.

Simmer the sauce: Let the homemade pepper jack cheese sauce bubble gently for a few extra minutes so it’s velvety and free of any raw flour taste. This recipe makes about 3 cups of cheese sauce, plenty for layering.

Adjust the heat: Cheddar or Monterey Jack are great swaps if you want a milder flavor than pepper jack.

No turkey? No problem: If you don’t have leftover roast turkey, cooked shredded chicken works just as well in this recipe.

Taste before salting: With salty cheese, canned olives, and green chilies in the mix, you may not need much extra salt.

Nutrition

Serving: 1 serving, Calories: 516kcal, Carbohydrates: 63g, Protein: 34g, Fat: 22g, Saturated Fat: 10g, Cholesterol: 74mg, Sodium: 661mg, Fiber: 10g, Sugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

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