Lo-Carb Mexican Chile Casserole


Grill Master
Staff member
Gold Site Supporter
This is really delicious! If not going low-carb, serve over rice.

Excellent! Perfect heat for me.


Lo-Carb Mexican Chile Casserole

1 lb ground turkey
1 green bell pepper, diced
2 poblano or Anaheim peppers, diced
1 jalapeno, minced
4-5 cloves garlic, minced
2 zucchinis, diced
1 medium onion, diced
1 T. ground cumin
1 T. garlic powder
1 T. oregano (I used Mexican oregano)
1 teas. salt (or to taste)
12 oz. Pace medium salsa or picante sauce
1 10 oz. can enchilada sauce
1 bag reduced fat, shredded Mexican cheese blend

Dice and mince all the vegetables. In a large frying pan, cook the vegs in a little olive oil until the vegs are just tender. Remove vegs from pan and set aside.

Brown ground turkey in the pan. Drain out liquid.

Return the cooked vegs back to the pan with the meat. Add seasonings, the salsa, the enchilada sauce and mix. Add in half the shredded cheese.

Pour the mixture in a greased casserole dish. Top with the rest of the cheese.

Bake at 350 degrees for 40 minutes, until bubbly.


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