Low-Carb Enchilada Casserole

We have something in our house we affectionately call “Prison Food”. Basically, it’s brown food that may or may not taste good. In this case, it was delicious prison food. The recipe was inspired by Kalyn’s Kitchen Ground Turkey Low-Carb Enchilada Casserole with Red and Green Chiles. Whereas she used all ground turkey, I used both ground turkey and ground beef (I only had a pound of turkey but plenty of ground beef). And, I had no patience to try and find whole green chiles, so I used both roasted red peppers and diced green chiles. Additionally, I make my own enchilada sauce using this recipe from Budget Bytes. You’ll need to double it for the dish. And, since it was just the two of us, I only used half the filling and froze the other half. Since the meat cooks so long, I think this might be great to try in a slow cooker as well, but that’s for another day.

Dice one poblano pepper and one onion.

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Saute in a little olive oil until vegetables are softened and starting to brown. Remove and place in a large bowl.

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Add the meat to the skillet. Again, this is a combination of beef and turkey, but you could use all turkey or all beef. Chicken would probably also work here.

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Break up the meat into small pieces and cook through. Drain off any fat in the pan.

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Add the vegetables back into the pan, reserving the bowl. Mix in four cups of red enchilada sauce.

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Simmer for 30 minutes until the sauce is absorbed into the meat.

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Remove from the heat and let cool for 10 minutes. At this point, I divided the meat in half and froze a portion.

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Place meat in reserved bowl and fold in 3/4 cup of light sour cream.

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Lightly spray a 2 quart (10×8) baking dish with cooking spray. Drain a jar of roasted red peppers (or make your own!) and tear apart to line the bottom of the baking dish.

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Top with the meat mixture. Spread a thin layer of diced green chiles over the meat.

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Top with a combination of mozzarella and mexican blend cheese.

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Place in a preheated 400 degree oven for 30-40 minutes until heated through.

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Serve with additional sour cream. I’m glad I have extra meat in the freezer, because next time I really want to try doing a base of corn bread under the meat mixture.

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Low-Carb Enchilada Casserole
Serves 2
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 1 poblano pepper, diced
  2. 1 onion, diced
  3. Olive oil
  4. 2 pounds of ground turkey, beef, chicken or a combination of
  5. 4 cups red enchilada sauce
  6. 3/4 c light sour cream
  7. 1 jar roasted red peppers
  8. 1 can diced green chiles
  9. 1 cup mozzarella cheese
  10. 1 cup Mexican blend cheese
Instructions
  1. Saute poblano and onion in olive oil until vegetables are softened and starting to brown. Remove and place in a large bowl.
  2. Add the meat to the skillet, breaking in to small pieces. Cook through and drain off any fat in the pan. Add the vegetables back into the pan, reserving the bowl. Mix in enchilada sauce.
  3. Simmer for 30 minutes until the sauce is absorbed into the meat. Remove from the heat and let cool for 10 minutes. Add meat to reserved bowl and fold in sour cream.
  4. Preheat oven to 400. Lightly spray a 2 quart (10x8) baking dish with cooking spray. Drain roasted red peppers and tear apart to line the bottom of the baking dish.
  5. Top with the meat mixture. Spread a thin layer of diced green chiles over the meat. Top with a combination of mozzarella and mexican blend cheese.
  6. Place in oven for 30-40 minutes until heated through. Serve with additional sour cream.
Adapted from Kalyn's Kitchen
Adapted from Kalyn's Kitchen
Two Forks One Love http://twoforksonelove.com/

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3 Responses to Low-Carb Enchilada Casserole

  1. […] was also a jar of capers, some roasted red peppers (from here, maybe?) and a tomato that was getting to be a use or lose situation. In they […]

  2. […] store on his way home with a bag of mexican blend cheese. Make no mistake, the result was certainly prison food-esque, but tastewise, this dish was right on. We both ate the leftovers for lunch over the next few […]

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