This Turkey Enchilada Casserole is filled with warming Mexican flavor. It's so good you might bake a turkey just so you can make it!
Print Recipe
0 from 0 votes

Turkey Enchilada Casserole

Course: Main Course
Cuisine: American, Canadian
Keyword: Keto, Low-carb,
Servings: 4
Calories: 544kcal


  • 4 cups cooked turkey (chopped into bite sized chunks)
  • 1/2 cup green chilies (mild or hot, diced)
  • 1 red bell pepper (chopped)
  • 1 onion (chopped)
  • 2 tbsp Enchilada Spice Mix (to taste)
  • 2 cups cheddar cheese (shredded)
  • 1/2 cup fresh cilantro (chopped)

Spice Mix (makes 8 tablespoons)

  • 2 tsp chili powder
  • 2 tsp paprika
  • 2 tsp cornstarch
  • 2 tsp dried onion flakes (or onion powder)
  • 1 tsp sweetener blend
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp ground coriander
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp cayenne (to taste)


  • Preheat oven to 350F.
  • Spray a small baking dish with cooking spray.
  • In a small pan, saute the red pepper, chili peppers and onions until soft.
  • Put the red pepper mix into your casserole dish. Add the chopped cooked turkey and the cream cheese.
  • Put into microwave and zap for 15 seconds at a time … until the cream cheese is soft. You really need to watch this and give it a stir between zaps ... overheating will fry your cream cheese!
  • When the cream cheese has softened, pprinkle the Enchilada Spice Mix over top and mix in thoroughly. Taste. Add more spice mix to taste. Store left over spice mix in a glass jar
  • Top with cheddar cheese.
  • Bake in oven at 350 F until cheese is melted and sauce is bubbling (approximately 30 minutes).


Calories: 544kcal | Carbohydrates: 8g | Protein: 56g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 212mg | Sodium: 876mg | Potassium: 614mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2701IU | Vitamin C: 45mg | Calcium: 459mg | Iron: 3mg