Make Ahead “Enchilada” “Casserole”

I love a good casserole. But they’re often heavy in fat or pasta or soup can recipes. So I tend to save recipes and then change them, errr, a lot. And they usually turn out fine. Often downright good! And they pretty much always, at very least, resemble the picture in the recipe.

But this one did not.

This one looked…. Weird. And soupy.

I originally saw this low-carb chicken enchilada casserole recipe on Pinterest. (Which is basically where I find everything and you can see the tasty-looking original recipe here on Kalyn’s Kitchen.) It called for chicken but I didn’t feel like dealing with chicken so I traded that out for ground turkey. (Because, ground beef enchiladas are a thing, so why not?) I knew the hubs would not like the whole green chiles so I just tossed in some diced chiles. Subbed in Greek yogurt for the sour cream and just left out the cream cheese completely.

So out of the 6 originally listed ingredients, I kept 2. (And upon noting that and my general process, I’m now surprised that I was I surprised this looked so different.)

I wasn’t sure what it was but it was made so I tossed it in fridge to eat later in the week. (And I told the hubs, the bar should be low on this one.)

Well, the day came and I shoved that sucker in the oven to cook and then broil it. And hey, it looked ok and smelled even better. Hmm. I served (slopped it?) it over brown rice and waited on it to cool down enough to eat.


The hubs went first.

I watched his face.

It didn’t look miserable.

It looked…. Like it was engaging in something somewhat pleasant.

I took a bite.


It tastes like an enchilada! JUST LIKE IT WAS SUPPOSED TO!! I don’t know if I’d call it a casserole, because of the soupier nature. But it was tasty!

I can’t tell you how pleasantly surprised I was and we both had seconds. This one is going in the rotation. It was super quick to make and budget-friendly. Although I feel like I should call it something else… “Enchilada Insides” maybe?

If you ever decide you want to make whatever this thing was, it’s super easy:

  • Brown about 1 lb of ground turkey. Season with salt and pepper.
  • Stir in some Enchilada Verde canned sauce. But not too much! You can always add more.
  • Add a small drained can of green chiles.
  • Stir in Greek yogurt to your creamy preference.
  • Taste. Good? If so…
  • Pour into a small casserole dish and top with mozzarella.
  • Cook for 30 minutes at 350º and finish with a good broil to brown the top.
  • Serve over rice.

2 thoughts on “Make Ahead “Enchilada” “Casserole”

  1. I loved reading your process of changing out the ingredients! I also avoid canned soups. You’ve made a sort of Mexican stew, which I must try. It just sounds fun. And we love ground turkey so I’m always looking for new recipes there. Thanks!


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