Leftover Turkey Low Carb Zucchini Enchilada Casserole

Leftover Turkey Low Carb Zucchini Enchilada Casserole

This Leftover Turkey Low Carb Enchilada Casserole uses zucchini noodles instead of tortillas for a healthy veggie-packed win, fewer carbs, and all the enchilada flavor!

Course Main Course

Cuisine American

Keyword enchilada casserole

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 317kcal

Author Kelli Shallal MPH RD

Ingredients

4 - 6 medium size zucchini
1 ½ cups shredded cheddar or Mexican blend
16 ounces red enchilada sauce or green
2 avocados
½ cup salsa
2 cups cooked turkey or rotisserie chicken
½ yellow onion chopped
garnish: ¼ cup chopped green onions and ¼ cup cilantro

Instructions

Preheat oven to 350F
Use a mandolin on the largest setting to make zucchini noodles.
Place zucchini on cooking sheets and bake for 10 minutes to help dry them out (DO NOT SKIP)
Combine 2 avocados with ½ cup salsa to make guacamole.
Add ingredients to a 9 x 13 casserole dish in the following order: ½ cup sauce, layer of zucchini noodles, ½ cup sauce, 1 cup turkey, ½ of guacamole, layer of zucchini noodles, ½ cup sauce, 1 cup turkey, chopped onions, ½ cup shredded cheese, layer of zucchini noodles, ½ cup sauce, 1 cup cheese.
Bake for 20 minutes covered with foil and 40 minutes uncovered.
Garnish with ¼ cup green onions and ¼ cup cilantro

Nutrition