Ground Turkey Low Carb Enchilada Casserole
- 1 medium poblano (or pasilla) pepper, chopped
- 1 medium sweet yellow onion, chopped
- 2 tsp olive oil
- 2lbs (32oz) ground turkey, 93% lean (OR 99% lean, which is even better)
- 2-14oz cans green chile enchilada sauce, such as Hatch brand
- 3/4 cup Daisy light sour cream
- 2 cups (8 oz) mozzarella cheese, part skim milk
- 1/2 cup (2 oz) 2% shredded Mexican cheese blend
- 15 oz roasted red bell peppers, such as HT Traders grilled (roasted) red bell pepper (look for small thin peppers)
Chop onion and Poblano (Pasilla) pepper, then heat 2 teaspoons olive oil in a large heavy frying pan and sauté the onions and peppers over medium-high heat until they’re starting to brown, about 5 minutes. Remove onions and peppers to a bowl. Cook the ground turkey over medium-high heat until it’s nicely browned, breaking apart with the turner.
Once the turkey is well-browned, add the sautéed onions and peppers back into the pan with the meat, add the 2 cans green chile enchilada sauce, and simmer over low heat until the mixture is thickened and most all the liquid has evaporated, about 30 minutes.
When the meat/sauce mixture is thickened, turn off the heat and let cool for about 10 minutes. Preheat oven to 400’F.
While the meat cools, drain the whole grilled/roasted red peppers 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.)
When the meat mixture is cool, stir in the sour cream.
Spray a 9 inch x 13 inch glass or crockery casserole dish with non-stick spray. (Any size similar will work.) Lay half the whole peppers in the bottom of the casserole dish, making sure the entire bottom is covered. Spread half the meat/sauce mixture over the peppers and top with half the Mozzarella and half the 4 Cheese Mexican Blend.
Make another layer each of whole red peppers, meat/sauce mixture, and cheese. Bake uncovered for 35-40 minutes, or until the top is nicely browned and the casserole is bubbling. Serve hot, topped with a dollop of low-fat sour cream if desired.
Makes 15 servings
Serving Size: 1/15th casserole (2 ¼ ”x2 ¼ ” square)
Adapted from Kalyn’s Kitchen