Serve up a ground turkey enchilada casserole that will delight the whole family (even though it is healthy!)
Let’s Make a Healthy Ground Turkey Enchilada Casserole (Without Tortillas!)
I love a good casserole! It is pretty much an entire meal in just one dish.
But this isn’t just any enchilada casserole.
This enchilada casserole is made without tortillas.
In order to make this a low calorie, macro-friendly meal, cauliflower rice is substituted for the traditional tortillas.
With the use of cauliflower rice, this recipe is considerably lighter than a typical Mexican meal.
Think you don’t like cauli rice? I agree! Cauliflower is caulifower, and rice is rice.
But, I swear you won’t taste it! The enchilada sauce and the Monterey jack cheese completely mask the taste.
The result is a healthier casserole with a boost of nutrition and less calories.
How to Make Ground Turkey Enchilada Casserole
To make this casserole, start by browning the ground turkey with half the green onions.
When the turkey is almost brown, add the cauliflower rice and enchilada sauce. Cook another 3 to 4 minutes.
Prepare a two quart casserole dish by spraying it with cooking spray. Spread the ground turkey mixture into the bottom of the casserole dish.
Cover the ground turkey with the black beans and corn. Sprinkle with the grated Monterey jack cheese.
Bake for 20 minutes or until casserole is bubbly and the cheese is melted.
While the casserole cooks, chop tomatoes and cilantro. Mix them with the rest of the chopped green onions.
Top each serving of casserole with the tomato mixture.
What to Serve With Enchilada Casserole
The best part of a casserole is it can stand as a meal on it’s own.
However, sometimes you want more on your plate.
Guacamole, sour cream, plain Greek yogurt, extra shredded cheese, and tortilla chips are all great toppings for your enchilada casserole.
For simplicity, try jicama sticks with a squeeze of lime. They are great for adding crunch to your plate.
Please keep in mind, none of these toppings or sides are added to the macros provided below. However, they are great options for when you have family members who aren’t tracking macros.
- 1 tablespoon canola oil
- 1 pound ground turkey breast
- 1 cup chopped green onions, divided
- 2 cups riced cauliflower
- 1 12-ounce bottle enchilada sauce
- 1/2 teaspoon salt
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1 cup Monterey Jack cheese, grated
- 1 cup chopped tomatoes
- 2 tablespoons fresh cilantro, chopped
Preheat oven to 425°F. Spray a 2-quart casserole dish with cooking spray.
Heat a large nonstick skillet over medium-high heat. Add oil to the pan and swirl to coat. Add turkey and 1/2 cup green onions; cook until turkey is mostly done, stirring to crumble, about 4 minutes. Stir in riced cauliflower and enchilada sauce; cook until cauliflower is tender, 3–4 minutes.
Spoon turkey mixture into prepared casserole dish. Top evenly with black beans and corn. Sprinkle grated cheese over the casserole. Bake until cheese melts and casserole is bubbly around the edges, about 15 minutes.
While the casserole is baking, combine the remaining 1/2 cup green onions, tomatoes, and cilantro. Spoon the tomato mixture over casserole just before serving.
Ground Turkey Enchilada Casserole Nutrition and Macros
This recipe is part of my FREE 5 day macro counting menu plan.
According to MyFitnessPal, when prepared per the recipe above, each serving is:
298calories | 24 C | 10 F |29 P