Cheesy Turkey Courgette Enchilada

Course : Lunch/Dinner | Cuisine: Mexican | Servings : 2 persons | Cook Time : 60 minutes

There are few things that courgettes can’t do.  This cheesy turkey courgette enchiladas are a delicious way meal that can be accompanied by a fresh summer salad, or enjoyed with hot buttery garlic bread as a side.

These cheesy turkey courgette enchiladas are a faster alternative, packed with turkey mince to offer substance and flavour.

The courgette strips are a healthier alternative to tortillas, and are easy to make with a mandolin or Y peeler. Just make sure you press hard into the courgette to get a thicker slice. A handy tip is to avoid cutting the top of the courgette off.


  • 2 medium courgettes
  • 100ml extra-virgin olive oil
  • 500g ground turkey
  • 1 medium onion, chopped
  • 1 large red bell pepper, chopped
  • 1 tsp. ground cumin
  • 1 tsp. sweet paprika
  • Kosher salt
  • 3 cloves garlic, minced
  • 2 cans red enchilada sauce
  • 1 can black beans, rinsed and drained
  • 150g fresh or frozen corn kernels
  • 100g chopped pickled jalapeño, plus more for serving
  • 400g shredded cheese

To serve

  • Sour cream
  • Chopped fresh coriander


  • Using a Y-vegetable peeler or mandolin, very thinly slice courgette into long strips.
  • Preheat oven to 180ºC. In a large high-sided skillet over medium-high heat, heat oil. Add turkey, onion, bell pepper, cumin, paprika, and 3/4 tsp salt.
  • Break up the turkey with a wooden spoon, stirring occasionally. Cook until meat is browned, 5 to 8 minutes.
  • Add minced garlic and cook for about 1 minute.
  • Add enchilada sauce, beans, corn, and jalapeños. Bring to a boil and cook over medium-high heat for 3 to 5 minutes. Remove skillet from heat.
  • Lightly grease a 9″-by-9″ baking dish with oil. Arrange one-quarter of reserved courgette strips on bottom of pan, slightly overlapping. Spoon one-third of turkey mixture over. Repeat 2 times, finishing with a layer of courgette. Sprinkle top with lashings of cheese.
  • Place baking dish on a large rimmed baking sheet. Bake for about 30 minutes when cheese is bubbling. Let rest 15 minutes.
  • Serve topped with more pickled jalapeños, coriander, and sour cream.

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