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low carb turkey 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!
Author Kelli Shallal MPH RD


  • 4-6 medium size zucchini
  • 1 1/2 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


  • 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, 1/2 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