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Kalyn's Kitchen

Low-Carb Turkey Enchilada Casserole

This Low-Carb Turkey Enchilada Casserole uses roasted green chiles, and this is so good that I’ve been known to eat leftovers for breakfast! 

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Low-Carb Enchilada Casserole with Ground Turkey and Chiles close-up photo

I’m a casserole-loving girl, and I love to make Mexican casseroles that use those big cans of whole roasted green chiles. Green Chile and Chicken Mock Enchilada Casserole is the recipe that got me started making casseroles with layers of green chiles, and this Low-Carb Turkey Enchilada Casserole is a tasty variation of that same idea that uses red enchilada sauce, ground turkey, Poblano chiles, and plenty of cheese. 

This is a flavorful enchilada casserole that will really get your tastebuds going! I’ve been working away at adding nutritional information to the recipes for several months now, and it’s helping me re-discover some old favorites like this recipe. You could definitely make this with ground beef instead of turkey if you prefer, and there really are endless variations on this theme of whole green chiles layered with meat, cheese, and green or red enchilada sauce. Hope you enjoy trying some of them!

Where Can I find Big Cans of Whole Green Chiles?

If you have a latin or Mexican market near you, that’s the best place to get a good price on the big cans of whole green chiles that I love to use in recipes. But if that’s not an option you can get whole green chiles in a can at Amazon.com. (affiliate link)

Low-Carb Enchilada Casserole with Ground Turkey and Chiles found on KalynsKitchen.com

Preparing Ingredients for Low-Carb Turkey Enchilada Casserole :

(Scroll down for complete printable recipe, including nutritional information.)

  1. Chop up an onion and a large Poblano (Pasilla) pepper into pieces about 1/2 inch or slightly smaller.
  2. Heat a little olive oil and saute the onion and Poblano pieces over medium high heat until they’re starting to brown, 4-5 minutes.
  3. Remove the onion-pepper mixture, heat a little more olive oil, and add the ground turkey and cook over high heat until it starts to brown.  (Most ground turkey has water added, so you need to let that evaporate before any browning will start.)  Season with salt and pepper to taste.
  4. This is the gluten-free red enchilada sauce I used for this recipe and unless you really like a lot of heat I definitely recommend getting MILD.  If you need gluten-free and can’t find this sauce, La Victoria also makes a gluten-free enchilada sauce. (Those are affiliate links, but neither company has paid me to promote their products, and I’m pretty sure they don’t even know I am alive!)
  5. When the turkey is nicely browned, put the onions and peppers back in the pan, add 2 cans enchilada sauce, and let the mixture simmer until most of the liquid is reduced, about 30 minutes on low. (If you’d like to reduce the carbs even more, you can probably get away with only one can of sauce, but I haven’t tried that.)
  6. While the meat mixture simmers, drain the large can of whole green chiles well. Use your fingers or a knife to split the green chiles open, stacking them into two piles so you can make two equal layers in the casserole dish.  (I pat them dry with paper towels if they still seem wet.)

Low-Carb Enchilada Casserole with Ground Turkey and Chiles found on KalynsKitchen.com

Assembling and Cooking Low-Carb Turkey Enchilada Casserole :

  1. When the meat mixture has cooked down, turn off the heat and let it cool enough that you can add sour cream without it curdling. Once the meat mixture has cooled about 10 minutes, stir in the sour cream.
  2. Spray a 9″ x 13″ (or similar size) casserole dish with non-stick spray and make a layer of green chiles, completely covering the bottom of the dish.
  3. Spread half the turkey/sauce mixture over the green chiles.
  4. Sprinkle that with half of each type of cheese.
  5. Then make another layer each of whole green chiles, sauce, and cheese.
  6. Bake at 375F uncovered for 35-40 minutes, or until the top is nicely browned and the casserole is bubbling.  Serve hot (with sour cream if desired.)

Low-Carb Enchilada Casserole with Ground Turkey and Chiles thumbnail photo

More Casseroles for Dinner:

Casserole Recipes Index Page ~ Slow Cooker or Pressure Cooker
Spaghetti Squash Casserole ~ Well Plated
Layered Mexican Casserole with Chicken, Pinto Beans, and Cheese ~ Kalyn’s Kitchen
Healthy Mexican Casserole ~ Lauren Kelly Nutrition
Chicken and Asparagus with Three Cheeses ~ Kalyn’s Kitchen
Easy Stuffed Cabbage Casserole ~ Wonky Wonderful

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Enchilada Casserole with Ground Turkey and Chiles found on KalynsKitchen.com

Low-Carb Turkey Enchilada Casserole

Yield 8 servings
Prep Time 1 hour 5 minutes
Cook Time 40 minutes
Total Time 1 hour 45 minutes

This Low-Carb Enchilada Casserole with Ground Turkey And Chiles was so good, I had leftovers for breakfast one day.


  • 1 onion, chopped in pieces about 1/2 inch or slightly smaller
  • 1 large Poblano (Pasilla) pepper, chopped in pieces about 1/2 inch or slightly smaller
  • 4 tsp. olive oil
  • 2 lbs. ground turkey (or use ground beef if you prefer)
  • salt and fresh ground black pepper to season turkey
  • 2 cans (15 oz.) red chile enchilada sauce (I recommend mild unless you really like a lot of heat; I used Hatch Gluten Free Red Chile Enchilada Sauce which is low in sugar.)
  • 3/4 cup sour cream (plus more for serving if desired, optional)
  • 1 large can (27 oz.) whole green chiles (I used Hatch Whole Green Chiles)
  • 2 cups grated Mozzarella cheese
  • 1/2 cup grated Four Cheese Mexican Blend


  1. Chop onion and Poblano (Pasilla) pepper, then heat 2 teaspoons olive oil in a large heavy frying pan and saute the onions and peppers over medium-high heat until they’re starting to brown, about 5 minutes.
  2. Remove onions and peppers to a bowl, heat the other 2 teaspoons olive oil and saute the ground turkey over medium-high heat until it’s nicely browned, breaking apart with the turner.   (Most ground turkey in the U.S. has added water, so you will need to evaporate all the water before the browning will start.)  Season the turkey with salt and fresh-ground black pepper to taste.
  3. Once the turkey is well-browned, add the sauteed onions and peppers back into the pan with the meat, add the 2 cans red chile enchilada sauce, and simmer over low heat until the mixture is thickened and most all the liquid has evaporated, about 30 minutes.
  4. When the meat/sauce mixture is thickened, turn off the heat and let cool for about 10 minutes.  Preheat oven to 400F/200C.
  5. While the meat cools, drain the whole green chiles into a colander placed into the sink.  Use your fingers or a knife to split the chiles open and remove any seeds, stacking them in two piles so you can make two equal layers of chiles in the casserole.  (Pat each chile dry with a paper towel as you go if they seem wet.)
  6. When the meat mixture is cool, stir in the sour cream.
  7. Spray a 9 inch x 13 inch glass or crockery casserole dish with non-stick spray.  (Any size similar will work.)
  8. Lay half the whole chiles in the bottom of the casserole dish, making sure the entire bottom is covered.  Spread half the meat/sauce mixture over the chiles and top with half the Mozzarella and half the 4 Cheese Mexican Blend.
  9. Make another layer each of whole green chiles, meat/sauce mixture, and cheese.
  10. Bake uncovered for 35-40 minutes, or until the top is nicely browned and the casserole is bubbling.
  11. Serve hot, topped with a dollop of low-fat sour cream if desired.
  12. Leftovers will stay good in the fridge for several days and can be reheated in the microwave, or in the oven.


I used Hatch Whole Green Chilies, 27-Ounce can (affiliate link) from Amazon for this recipe, but they are more expensive that way.  Look for them in a Mexican market if you can.

Recipe created by Kalyn and inspired by Green Chile and Chicken Mock Enchilada Casserole.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 538Total Fat: 38gSaturated Fat: 14gUnsaturated Fat: 19gCholesterol: 184mgSodium: 524mgCarbohydrates: 10.7gFiber: 1gSugar: 3gProtein: 43g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This casserole using low-carb ingredients like ground turkey, chiles, and cheese would be approved for all phases of the South Beach Diet and most  other types of low-carb eating plans. I use gluten-free enchilada sauce partly because it won’t have flour, but if you can’t find the gluten-free enchilada sauce I used, look for enchilada sauce with the lowest amount of carbs.  South Beach recommends lean ground turkey and reduced fat cheese and sour cream; other diet plans will prefer full-fat dairy products and might prefer ground beef.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. Use Casserole Recipes to find more recipes like this one. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This Low-Carb Enchilada Casserole was first posted March 5, 2014. The recipe was updated March 4, 2020.

Pinterest image of Low-Carb Turkey Enchilada Casserole

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    28 Comments on “Low-Carb Turkey Enchilada Casserole”

  1. Pingback: Italian Turkey Meatball Recipe in Tomato Sauce Recipe | Cookin' Canuck

  2. This was very good. Thank you for the idea of both red and green chili in an enchilada dish, yum!

  3. This is absolutely delicious! My husband is a huge fan! One of my favorite Mexican casseroles for sure. Thanks for much for sharing!

  4. Just made this tonight, but with ground beef! it was delicious.. Does anyone know how many net carbs this has per serving?

  5. Sarah, good idea to roast your own!

  6. If you can't find the canned, I just roasted some Anaheims (the large bright yellow green peppers, they aren't spicy.) I only did 5 and I probably should have done 7 or even 8, but they worked great. Spray or rub them with olive oil and roast them till they start to brown, flip them and let them brown on the other side too. Let them cool, but not too cold, and peel the skins off. They are easier to peel when still slightly hot. Pull the tops off after they cook and all the seeds should come with them.

  7. Jessica, glad you found the chilis at least. The Gluten-Free enchilada sauce is a pretty new product, so maybe it will get there eventually.

  8. I purchased the chilis on Amazon and ended up paying a lot. I did some more searching and found La Preferida brand at Walmart.com and ended up buying a case of 12 and added a $2 item to get free shipping 🙂 My husband doesn't know if we'll go through a whole case, but if we make this once a month we'll use them all in a year. We're making this again tonight with the new chilis.

    I still can't find GF enchilada sauce. The downfall of living in Southern Indiana I suppose :/

  9. Thanks Dara, hope you enjoy!

  10. This would be gobbled up in my house in no time! I have to head to the Mexican market for some Hatch chiles.

  11. Thanks Karen, glad you like it!

  12. This looks so good Kalyn! Love adding the sour cream to the meat mixture. Yum!

  13. Yes, Hatch Chiles are definitely good, although in a canned product like enchilada sauce or canned chiles I've found pretty much every brand I've tried has been good.

  14. Hi Kalyn,

    I tried looking for Hatch chiles in a Mexican market and got very confused looks when I asked for them –which I guess makes sense given that they come from inside the U.S. (New Mexico). They are definitely worth the trouble it takes to find them, though. YUM.

  15. Thanks Donna, I have to say that it was!

  16. I love, love, LOVE enchilada casseroles. This one looks DElish!

  17. Jacki, I hadn't thought of it myself, but I think roasted red peppers might be really good in this. (And now you have probably stimulated my cooking brain in a whole new direction.)

  18. This sounds awesome. I'm going to try it next week. I already have ground turkey in the freezer and I'll keep my eyes peeled for whole green chilis. Do you think roasted red peppers would work as a substitute?

  19. Lydia, let me know if you want me to ship you some. They are pretty readily available here, although some brands are kind of pricey. A Mexican or Latin market would be a good place to look.

  20. Now I absolutely must track down some of the Hatch whole chiles. They're not easy to find here on the East Coast, but I will persevere — because this casserole looks so good.