Turkey Zucchini Enchilada Casserole
A healthy but comforting weeknight dinner. Enjoy a nutritious spin on Mexican-inspired flavors with this 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
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 9x13-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.
Notes
Nutrition facts calculated without toppings.
Calories: 379kcal, Carbohydrates: 37g, Protein: 31g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 68mg, Sodium: 1243mg, Potassium: 668mg, Fiber: 6g, Sugar: 11g, Vitamin A: 1378IU, Vitamin C: 19mg, Calcium: 232mg, Iron: 2mg