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Keto Green Chili Turkey Casserole Recipe


Atkins Keto Green Chili Turkey Casserole
6.3g
Glucides nets Atkins™
Prep Time:0 Minutes
Style:Mexican
Cook Time:0 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

26.7g

Protein

28.5g

Fat

1.9g

Fiber

399cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 1tablespoonOlive Oil
  • 0 1/2medium (2-1/2" dia)Onions
  • 1 1/2lbGround Turkey
  • 0 1/2tspCumin seed, ground
  • 2cupTomatoes, canned, diced, in juice
  • 2cupGreen Chili Peppers (Canned)
  • 4ozCream Cheese
  • 0 1/2cupSour Cream
  • 2cup, shreddedCheddar Cheese
  • 3largeEgg
  • 1cupLa Victoria Enchilada Sauce

DIRECTIONS

  1. Heat oil in a skillet over medium-high heat.  Dice the onion and add it to the pan; saute for 2 minutes then add the ground turkey.  Cook the turkey until it is fully browned breaking it up as it cooks.  Add the cumin and season with salt and freshly ground black pepper.  
  2. Drain the tomatoes and then add them to the pan with the green chilies; continue to cook for another 5 minutes to blend the flavors.  Remove from heat.  Prepare a casserole dish by spraying with oil and set aside.  Preheat oven to 350°F.
  3. In a small bowl combine the softened cream cheese, sour cream, half the cheddar cheese and eggs.  Once combined blend it in the skillet with the turkey then pour into the prepared casserole dish.  Pour the enchilada sauce over the top and bake covered with aluminum foil for 45 minutes or until the eggs have set.  Top with the remaining cheddar, uncover and continue to bake another 10 minutes until the cheese is melted and bubbly.

 

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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