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Slow Cooker Turkey Enchilada Casserole

Slow Cooker Turkey Enchilada Casserole


  • 2 lbs. ground turkey
  • 1 24 oz. jar Mild Pace Picante Salsa
  • 1 8 oz. pkg cream cheese
  • 1 16 oz pkg yellow corn tortillas cut into strips
  • 3 cups shredded sharp cheddar cheese divided


  1. Add the turkey to the bottom of your slow cooker and pour in salsa. Cover and cook on low for 2-3 hours.
  2. Plop the cream cheese on top of the turkey. Cover for about 10 minutes to soften.
  3. Stir the turkey, salsa and cream cheese together.
  4. Add the tortilla strips, 1 cup of cheese and 1/2 of the can of olives and stir. Top with remaining cheese and olives.
  5. Cover and cook on high for 45 more minutes or until casserole is hot all the way through.