Go Back

Keto Ground Turkey Enchilada Casserole - A Cozy, Low-Carb Weeknight Favorite

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds ground turkey (93% lean works well)
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium bell pepper, diced (any color)
  • 2 small zucchinis, thinly sliced lengthwise into “noodles” (or 6–8 low-carb tortillas)
  • 1 cup shredded cheddar
  • 1 cup shredded Monterey Jack or pepper jack
  • 2 tablespoons avocado oil or olive oil
  • Salt and pepper, to taste
  • 2 tablespoons avocado oil
  • 2 tablespoons tomato paste
  • 1.5 cups chicken broth (low sodium)
  • 2 tablespoons chili powder (American-style blend)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of ground cinnamon (optional, for depth)
  • Salt and pepper, to taste
  • 1/2 cup chopped cilantro
  • 1 avocado, sliced
  • 1/4 cup sliced green onions
  • Sour cream or plain Greek yogurt (optional)
  • Lime wedges

Method
 

  1. Prep the oven and pan: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little oil or nonstick spray.
  2. Slice the zucchini: Use a sharp knife or mandoline to cut zucchini lengthwise into thin planks about 1/8 inch thick. Pat dry with paper towels and lightly salt. Set aside while you cook the filling to draw out moisture.
  3. Make the sauce: In a small saucepan over medium heat, warm 2 tablespoons oil. Stir in tomato paste and cook 1 minute. Add chili powder, cumin, paprika, oregano, garlic powder, onion powder, and cinnamon. Whisk in chicken broth. Simmer 5–7 minutes until slightly thickened. Season with salt and pepper. Turn off heat.
  4. Cook the turkey: In a large skillet, heat 2 tablespoons oil over medium-high. Add onion and bell pepper; cook 3–4 minutes until softened. Stir in garlic for 30 seconds. Add ground turkey, season with salt and pepper, and cook, breaking it up, until no longer pink, about 6–8 minutes.
  5. Combine with sauce: Pour about two-thirds of the enchilada sauce into the turkey mixture and simmer 2 minutes so it thickens around the meat. Taste and adjust salt, pepper, or chili powder.
  6. Layer the casserole: Pat the zucchini planks dry again. Spread a thin layer of the reserved sauce on the bottom of your baking dish. Add a single layer of zucchini. Spoon half the turkey mixture over the zucchini. Sprinkle a mix of cheddar and jack. Repeat: zucchini, remaining turkey, more cheese. Finish with a final layer of zucchini, a light drizzle of sauce, and the rest of the cheese.
  7. Bake: Cover loosely with foil and bake 20 minutes. Remove foil and bake another 10–12 minutes until the cheese is bubbly and golden at the edges.
  8. Rest and garnish: Let the casserole rest 10 minutes to set. Top with cilantro, green onions, and avocado slices. Serve with lime wedges and a dollop of sour cream if you like.