Chili Relleno Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb lean ground turkey 1 green bell pepper, diced 1 to 2 poblano peppers, diced 1 medium onion, diced 1½ Tbsp minced garlic 1 tsp oregano 2 cups diced zucchini 1 tbsp ground black pepper 1 tbsp ground cumin 1 tbsp garlic powder 12 oz Pace medium salsa 1 10 oz can enchilada sauce 1 cup reduced-fat, shredded Mexican 4 cheese blend
Preheat oven to 350 F. Spray a 2.25 qt casserole dish with nonstick cooking spray and set aside.
In a large skillet over medium heat, brown lean ground turkey with bell pepper, poblano pepper, onion and zucchini.
Drain excess fat from meat mixture and return to skillet. Add black pepper, garlic powder, cumin, salsa, and enchilada sauce. Stir ingredients until evenly combined. Transfer to casserole dish. Cover casserole evenly with cheese and bake for 20-25 minutes until the casserole heated through and cheese is melted. Enjoy!
Serving Size: About 1 Cup
In a large skillet over medium heat, brown lean ground turkey with bell pepper, poblano pepper, onion and zucchini.
Drain excess fat from meat mixture and return to skillet. Add black pepper, garlic powder, cumin, salsa, and enchilada sauce. Stir ingredients until evenly combined. Transfer to casserole dish. Cover casserole evenly with cheese and bake for 20-25 minutes until the casserole heated through and cheese is melted. Enjoy!
Serving Size: About 1 Cup
Nutritional Info Amount Per Serving
- Calories: 243.4
- Total Fat: 10.1 g
- Cholesterol: 66.7 mg
- Sodium: 1,164.0 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 5.4 g
- Protein: 21.5 g
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