Low Carb Turkey Enchilada Bake

Preparation 00:15 Cook Time 00:40 Total Time 0:55
Serves 6-8     adjust servings


  • 3 cups turkey, shredded or diced
  • 25 oz can enchilada sauce
  • 3 zucchini, sliced very thin
  • 3 cups raw, grassfed cheese, shredded
  • 1 can black olives, sliced (I used Lindsay Olives Naturals line)
  • sea salt


  • sour cream
  • cilantro
  • avocado
  • green onions, chopped
  • radish slices


1. If time permits, salt zucchini for an hour by laying in a single layer on top of a paper towel lined baking sheet. This helps draw out excess moisture prior to baking. Pat dry with paper towels after an hour. If you don't have time for this step, no worries. You sauce will probably just be a bit more watery which isn't the end of the world!

2. In a large covered skillet over medium heat add leftover turkey (or chicken if using) and enchilada sauce (reserve about 1/4 cup sauce and cook until warmed through. Approx 10 minutes.

3. Preheat oven to 350F degrees.

4. In a casserole dish (9x13) or large cast iron skillet, start layering. Start with the remaining 1/4 cup of enchilada sauce, followed by zucchini, turkey mixture, shredded cheese, sliced olives. I used about 1/3 of each. Then repeat layers until all gone or until casserole/skillet is full. Make sure top layer is cheese and olives!

5. Place dish/skillet on a foil lined baking sheet just in case it bubbles over. You don't want that cheese baking on the bottom of your oven!

6. Bake uncovered for 25-30 minutes or until cheese is nice and melted and starts to get golden on top.

7. Serve with sour cream, cilantro, radish and avocado slices!

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