Turkey Zucchini Enchilada Casserole
A healthy but comforting weeknight dinner. Enjoy a nutritious spin on Mexican-inspired flavors with this turkey zucchini enchilada casserole.
This post may contain affiliate links.
Working on your health but sick of plain chicken and broccoli?
I’ve got you! This delicious recipe for turkey enchilada casserole is loaded with nutrition, and anything but boring. With ground turkey, zucchini, enchilada sauce, diced chilies, and lots of cheese, this dietitian-made recipe strikes the perfect balance between nutritious and tasty.
And the best part is, it’s ridiculously easy to make. Scroll down to learn how to make this simple recipe, and a few extra dietitian tips and shortcuts to make your life easier.
Why you’ll love turkey zucchini enchilada casserole
- Well balanced from nutritious ingredients like ground turkey, zucchini, beans, and corn
- Easy to make using store-bought enchilada sauce for stress-free weeknights
- Family friendly because even though it’s nutritious, it’s also topped with cheese
What makes this recipe healthy?
As a Registered Dietitian, I design my recipes to maximize nutrition without sacrificing satisfaction.
Here’s how I made this one with nutrition in mind:
- High protein from lean ground turkey and beans
- Contains dietary fiber from beans and corn
- Uses less cheese than other recipes (but it’s just as satisfying)
- More vegetables than other casseroles
- Lots of vitamins and minerals from nutritious ingredients
Key ingredients and swaps
Scroll down to the recipe card for the detailed recipe and ingredients list.
Lean ground turkey: Swap for lean ground chicken or beef, if preferred.
Zucchini: Zucchini is a great way to add extra fiber, volume, and micronutrients to this dish. I wouldn’t suggest any swaps.
White onion: Substitute yellow or red onion if needed.
Garlic: You can use fresh or jarred/pre-minced garlic in this recipe. You’ll need about a teaspoon of jarred garlic for every clove used in the recipe.
Canned green chilies: You can usually find these in the Mexican section of the grocery store. They’re sold in small cans.
Beans and corn: Use two cans of any beans you like, such as pinto beans, red kidney beans, white kidney beans, black beans, and/or corn. I used pinto and corn in this recipe, but use what you like.
Mini tortillas: Feel free to use corn or flour tortillas.
Red enchilada sauce: I suggest using store bought sauce in this recipe to make life easier.
Lime juice: I find a splash of lime juice really helps brighten store bought sauce. This is optional, but I do think it helps round out the flavors.
Shredded pepper jack cheese: If you can’t find exactly this, look for spicy monterey jack or cheddar. Any melty cheese with a little kick with work.
Shortcuts to make things easier
- Buy pre-chopped zucchini if your grocery store has it
- Swap chopped onion for frozen onion and peppers
- Use jarred and pre-minced garlic
- Tear tortillas with your hands
- Use pre-grated cheese
How to make turkey zucchini enchilada casserole
Position your oven rack to the middle and pre-heat to 375 F.
Back at your stove, heat a large pan to medium and add olive oil.
Add ground turkey. Use a spatula to crumble the turkey until it’s browned with minimal pink remaining. Stir occasionally as needed.
Add zucchini, onion, salt, pepper, and chili powder. Cook for 4-5 minutes, stirring occasionally, until onions are translucent and softened.
Add garlic and stir. Cook for 1-2 minutes or until just fragrant, stirring frequently to prevent burning. Turn off the heat.
Add chilies, beans, corn, enchilada sauce, lime juice (if using), and tortillas. Stir. If your pan isn’t big enough for all the ingredients, combine in a large bowl instead. Then, pour the mixture into your 9×13-inch baking dish and gently flatten with a spatula. Top with cheese.
Transfer to the oven and bake for 25-35 minutes or until cheese is bubbling. If desired, finish for 2-3 minutes under the broiler for extra browning, but watch it carefully to prevent burning. Let it rest for 10-minutes before serving.
Top tips
- Make sure your onions are soft in the pan before adding the next ingredients.
- Before adding your ingredients to the baking dish, taste the mixture and adjust lime juice or seasonings as desired. Every store bought enchilada sauce tastes a bit different, so it’s important to adjust to taste.
- Finish your casserole under the broiler for 1-2 minutes to brown the cheese.
Topping ideas
Try these toppings on your turkey zucchini enchilada casserole:
- Plain greek yogurt
- Sour cream
- Sliced green onions
- Diced red onion
- Diced white onion
- Fresh jalapenos
- Pickled jalapenos
- Salsa
- Hot sauce
- Cilantro
- Crumbled cotija cheese
Storage and re-heating
Fridge: Store in a food container for up to 3 days.
Freezer: Store in an airtight food container or bag for up to 3 months.
Re-heat: If re-heating from frozen, let your turkey zucchini enchilada casserole defrost in the fridge overnight. Then, re-heat in the microwave in 30-second intervals, until heated through.
More easy, healthy dinners
Crock pot chicken pot pie soup
Creamy red chicken chili
Phili cheesesteak pasta
Ground turkey vegetable soup
Healthier hamburger helper
High protein beef chili
Gluten-free chicken meatballs
Did you try this recipe?
Leave your rating and review below! And don’t forget to post a picture to Instagram, and tag me @real.life.nutritionist.
Turkey Zucchini Enchilada Casserole
Ingredients
- 1 Tbsp olive oil
- 1 lb lean ground turkey
- 2 medium zucchini, quartered and sliced
- 1/2 white onion, diced small
- 1 tsp salt
- black pepper, to taste
- 1 Tbsp chili powder
- 5 garlic cloves, minced
- 1 can chopped green chilies
- 19-oz can pinto beans, drained and rinsed
- 12-oz can corn (or black beans), drained and rinsed
- 1 3/4 cup red enchilada sauce, 2 small jars
- 1 Tbsp lime juice, optional
- 6 mini tortillas (I used flour), cut into 1-inch squares
- 1 1/2 cup shredded pepper jack cheese
Topping Ideas
- sliced green onion, cilantro, avocado, fresh lime, sour cream, greek yogurt, sliced jalapeño
Equipment
- 1 large pan or skillet
- 1 9×13-inch baking dish
Instructions
- Position your oven rack to the middle and pre-heat to 375 F.
- Back at your stove, heat a large pan to medium and add olive oil.
- Add ground turkey. Use a spatula to crumble the turkey until it's browned with minimal pink remaining. Stir occasionally as needed.
- Add zucchini, onion, salt, pepper, and chili powder. Cook for 4-5 minutes, stirring occasionally, until onions are translucent and softened.
- Add garlic and stir. Cook for 1-2 minutes or until just fragrant, stirring frequently to prevent burning. Turn off the heat.
- Add chilies, beans, corn, enchilada sauce, lime juice (if using), and tortillas. Stir. If your pan isn't big enough for all the ingredients, combine in a large bowl instead. Then, pour the mixture into your 9×13-inch baking dish and gently flatten with a spatula. Top with cheese.
- Transfer to the oven and bake for 25-35 minutes or until cheese is bubbling. If desired, finish for 2-3 minutes under the broiler for extra browning, but watch it carefully to prevent burning. Let it rest for 10-minutes before serving.
