Turkey Enchilada Casserole (Video)

This turkey enchilada casserole is so delicious that I’ve been known to eat leftovers for breakfast, and it’s low in carbs! You can go gluten-free with

Pin the turkey enchilada casserole to try later.

I’m a casserole-loving girl and I love making Mexican casseroles using large tins of roasted green chilies. This is the recipe that got me started. Turkish enchilada casserole A delicious variation on the same idea.

This low-carb enchilada casserole is loaded with red enchilada sauce, ground turkey, poblano chili and cheese. And this recipe has been transformed with better pictures!

Of course, you can make this with ground beef instead of turkey if you prefer. There are truly endless variations on this theme, including meats, cheeses, and whole green peppers layered with green or red enchilada sauce.

What are the required ingredients?

(THIS IS A LIST OF INGREDIENTS ONLY. SCROLL DOWN TO SEE THE FULL PRINTABLE RECIPES OR JUMP TO RECIPE LINK AT THE TOP OF THE PAGE TO GO DIRECTLY TO THE FULL RECIPES.) increase.)

Where are the big cans of whole green chili?

If you have a Latin or Mexican market nearby, it’s a great place to get a large can of whole green chili peppers that you love to use in your recipes at a great price. Get Whole Canned Green Chili at Amazon.com. (affiliate link)

What is a Poblano Pepper?

It’s been a long time since I’ve been hooked on spicy poblano chileoften called pasilla chili at an American grocery store. Poblano is a medium sized chile with a mild flavor. Chopped poblano is one element that adds flavor to this casserole.

What sauce did you use for your Turkish enchilada casserole?

i’m a big fan hatch green chili enchilada sauce (affiliate link) So this recipe used red sauce. You can use your favorite low-carb enchilada sauce.

Want more low-carb Mexican food?

This recipe is featured in 22 Keto Mexican Food Dinners and you’ll find lots of delicious carb-free Mexican food ideas!

How to make Turkish Enchilada Casserole:

(This is just a summary of the recipe steps. Scroll down for the full printable recipe, or use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe. increase.)

Preheat oven to 375F/190C. Spray a casserole dish with nonstick spray.
Place the entire can of green chilies in a colander placed over the sink.
You can split green chillies, scrape out the seeds, and stack them in two piles to create two equal layers in a casserole dish.
(If it’s still damp, pat it dry with a paper towel.)
Cut the onion and poblano pepper into about 1/2-inch pieces.
Heat the olive oil and sauté the onion and poblano pieces over medium-high heat, 4 to 5 minutes, until browned.
Remove the onion-pepper mixture, heat the olive oil a little more, add the ground turkey and sauté over high heat until browned. (Released moisture must evaporate before browning.) Season with salt and pepper.
When the turkey is browned, return the onions and peppers to the pan, add the enchilada sauce, and simmer over low heat until the liquid is reduced, about 30 minutes. Ginger, I haven’t tried it.)
When the meat mixture is cooked, put it on the fire and let it cool slightly. When the meat mixture has cooled slightly, stir in the sour cream.
Layer the green chillies in a casserole dish to completely cover the bottom of the dish.
Spread half of the turkey and sauce mixture over the green chilies.
Sprinkle half of each type of cheese.
Next, make another layer of green chillies, sauce, and cheese.
Bake uncovered for 30-35 minutes or until top is golden brown and casserole is bubbly.
Serve hot (with sour cream if desired)

Other casseroles for dinner:

Weekend Meal Prep:

This recipe has been added to the Weekend Meal Prep category to help you find recipes that you can prepare or cook on the weekend and eat on the weekday!

material

1 onion

1 poblano (pasilla) pepper

4 tsp olive oil

2 lbs. ground turkey (or use ground beef if you prefer)

Salt and freshly ground black pepper to season the turkey

2 cans (15 oz) red chili enchilada sauce (see note)

3/4 cup sour cream

1 can (27 oz) whole green chillies (I use Hatch Whole Green Chiles)

2 cups grated mozzarella cheese

1/2 cup grated Four Cheese Mexican Blend

procedure

Preheat oven to 375F/190C. Spray a 9-inch x 12-inch casserole dish with nonstick spray.
Drain a large can of green chilies in a colander over the sink.
You can use your fingers or a knife to crack and remove the seeds from the green chillies and stack them in two piles to create two equal layers in the casserole dish. Let it dry.)
Cut the onion and poblano (pasilla) pepper into about 1/2-inch pieces.
Heat the olive oil and sauté the onion and poblano pieces over medium heat until browned, 4 to 5 minutes.
Remove the onion-pepper mixture, heat the olive oil a little more, add the ground turkey and sauté over high heat until browned. (Most ground turkey has water added to it that needs to evaporate before it browns.) Season with salt and pepper to taste.
When the turkey is nicely browned, return the onions and peppers to the pan, add 2 cans of enchilada sauce, and simmer the mixture over low heat for about 30 minutes, until most of the liquid is reduced. You’ll probably get away with 1 can of sauce, but I haven’t tried that.)
When the meat mixture is cooked, remove from heat and allow to cool, adding sour cream to prevent it from curdling.
Layer the green chillies in a casserole dish to completely cover the bottom of the dish.
Spread half of the turkey and sauce mixture over the green chilies.
Sprinkle half of each type of cheese.
Next, make another layer of green chillies, sauce, and cheese.
Bake uncovered for 30-35 minutes or until top is golden brown and casserole is bubbly.
Serve hot (with sour cream if desired)
Leftovers can be stored in the refrigerator for several days and can be reheated in the microwave or oven.

Nutrition Facts Table:

yield:

Serving size:

1

Amount Per Serving:
calorie: 538Total Fat: 38gsaturated fat: 14gTrans fat: 1gUnsaturated fat: 19gcholesterol: 184mgsodium: 524mgcarbohydrates: 10.7gfiber: 1gsugar: 3gprotein: 43g

The Recipe Plug-In I use automatically calculates nutritional information. I am not a nutritionist and cannot guarantee 100% accuracy as many variables affect the calculations.

Low Carb / Low Glycemic / South Beach Diet Suggestions:
This turkey enchilada casserole recipe is low carb and gluten free. Check out the nutrition information to see if you eat for keto. With reduced-fat ingredients, all stages of the original South Beach Diet are also approved. Low-fat cheese and sour cream are recommended. Other diet plans may favor full-fat dairy and may favor ground beef. I used a flour-free, gluten-free enchilada sauce, but if you can’t find it, look for an enchilada sauce with the lowest amount of carbs.

Find more recipes like this:
Find more recipes like this with casseroles. Use the diet type index to find recipes that are suitable for specific meal plans. Find more recipes like this with our casserole recipes.you might also like Follow Kalyn’s Kitchen on Pinterest To see all the good recipes I’m sharing there.

Historical notes for this recipe:
This enchilada casserole was first posted in 2014. The recipe was updated with better pictures in 2022 and last updated with more information in 2023.