Transform your leftover turkey into a mouthwatering, low-carb masterpiece! This Instant Pot Turkey and Cauliflower Enchilada Casserole packs all the zesty, cheesy flavor of traditional enchiladas without the carbs. A creamy salsa verde sauce brings everything together in a bubbling, satisfying dish that’s ready in under 30 minutes. It’s the perfect weeknight meal for anyone craving comfort food with a healthy, keto-friendly twist.
Ingredients
• 20 ounces / 567g Cauliflower Florets, roughly chopped
• 1 cup / 113g shredded Cheddar Cheese
• 2 cups / 280g cooked and shredded Turkey
• 4 ounces / 113g Cream Cheese, softened
• ¼ cup / 60g Sour Cream
• ½ cup / 120ml Salsa Verde
• Salt and Pepper, to taste
• 1 ½ cups / 355ml Water
Instructions
1. Pour the water into the inner pot of your Instant Pot and place the metal trivet inside.2. In a large bowl, combine the chopped cauliflower, shredded turkey, softened cream cheese, sour cream, salsa verde, salt, and pepper. Mix thoroughly until all are evenly coated.3. Transfer the mixture into a greased 7-inch round baking dish that fits inside your Instant Pot. Sprinkle the shredded cheddar cheese evenly over the top.4. Carefully lower the baking dish onto the trivet. Secure the Instant Pot lid and set the steam release valve to the ‘Sealing’ position.5. Select the ‘Pressure Cook’ or ‘Manual’ setting and cook on HIGH pressure for 15 minutes.6. Once the cooking cycle is complete, perform a quick pressure release by carefully moving the valve to the ‘Venting’ position.7. When the pin drops, open the lid and use oven mitts to remove the hot dish. Let it rest for a few minutes before serving. Enjoy!
Nutritional Information
• Per Serving:Calories: 311Total Fats: 18gNet Carbs: 4gProtein: 33gFiber: 1.2g
Pro Tips
• For a firmer cauliflower texture, use larger florets and reduce the cook time to 12-13 minutes.
• Elevate your casserole by garnishing with fresh cilantro, a dollop of sour cream, sliced avocado, or black olives before serving.
• Control the heat by choosing your salsa verde wisely. Use a mild version for less spice, or add a finely diced jalapeño to the mixture for an extra kick.
• This recipe works wonderfully with shredded rotisserie chicken or cooked ground beef if you don’t have leftover turkey.
FAQ
Q: Can I use chicken instead of turkey in this recipe
A: Absolutely! This recipe works wonderfully with 2 cups of shredded rotisserie chicken or even cooked ground beef as a substitute for the leftover turkey.
Q: How can I make this enchilada casserole spicier
A: To increase the heat, you can use a hot salsa verde. For an extra kick, mix a finely diced jalapeño in with the cauliflower and turkey before cooking.
Q: What if I don’t have an Instant Pot
A: You can easily adapt this recipe for the oven. Combine the ingredients as directed in a greased baking dish, top with cheese, and bake at 375°F (190°C) for 20-25 minutes, or until hot and bubbly.
Q: How do I prevent the cauliflower from getting too soft
A: For a firmer, more ‘al dente’ cauliflower texture, use larger florets and reduce the high-pressure cook time to 12 or 13 minutes.
