Turkey and Chorizo Enchilada Rice Bake
This tasty Turkey and Chorizo Enchilada Rice Bake is easy lightened up comfort food you’ll want to put in your regular meal rotation! I made this dish for dinner one night based on what we happened to have on hand in our fridge/freezer/pantry and my family loved it so much that I couldn’t wait to share it. Sometimes the best recipes are made that way! This crave-worthy casserole is hearty and flavorful with rice, black beans, sweet corn, onion, ground turkey, spicy pork chorizo, sharp cheddar cheese, and my favorite enchilada sauce. There’s even sneaky veggies (shredded zucchini) that blend right in so picky eaters will never notice! A slightly rounded one cup portion is just 349 calories or 8 WW Points. To view your current WW Points for this recipe and track it in the WW app or site, click here!
This Turkey and Chorizo Enchilada Rice Bake is absolutely delicious as written, but you can also modify the recipe based on your preferences and what you have on hand. Please note that making substitutions may affect the nutrition information and WW points listed.
- Rice: I always use my rice cooker when I need cooked rice for a recipe because it’s so easy and hands-free, but you can cook your rice using whatever method is easiest for you! Since the rice for this recipe goes in cooked, you can use quick-cooking rice if that’s what you have. I used brown rice, but you can definitely substitute white if you prefer.
- Veggies: I added shredded zucchini to this dish and I loved the way it blended right in! If you want to bulk it up even further with additional vegetables you could certainly add something more. I think bell peppers or diced green chilies would work well.
- Beans: I used black beans in this recipe and they worked perfectly, but if you have another canned bean on hand, feel free to try that out instead!
- Corn: I used frozen corn kernels in this dish because I always have a bag in my freezer, but if you have canned corn or fresh corn on hand, any of those would work just fine. Just drain the canned corn or cut the fresh corn off the cob and then measure out the same amount.
- Meat: I used extra lean ground turkey breast balanced out with a couple links of pork chorizo to keep this lightened up while still getting that tasty chorizo flavor. I definitely recommend keeping the chorizo in there, but if you want to switch the ground meat to ground chicken or ground beef or even bump up the ratio of chorizo, go for it!
- Tomato Sauce: I always have this on hand, but if you don’t you can add additional enchilada sauce or even salsa or broth.
- Spice: This dish is flavorful as written, but not spicy. If you want more of a kick, you can add cayenne pepper, crushed red pepper, a spicy taco seasoning on the ground turkey, or some hot sauce.
Looking for more Mexican-inspired recipes like this Turkey and Chorizo Enchilada Rice Bake? Check out my Chicken Taco Rice Skillet, Cheesy Spicy Black Bean Skillet, Loaded Guacamole, Mexican Street Corn Chicken, Easy Chicken Tacos, Breakfast Tostadas, 7 Layer Dip, Easy Chicken and Bean Enchiladas, Easy Salsa Rice, Deep Dish Taco Casserole, Fiesta Stuffed Chicken, Easy Chicken Quesadillas, Mexican Chicken Cauliflower Rice Skillet, Beef Taco Soup, Layered Chicken Enchilada Bake, Spicy Beef Taquitos, Chicken Tamale Bake, Cheesy Taco Pasta, and more in the Mexican category of my recipe index!
Turkey and Chorizo Enchilada Rice Bake
- 2 teaspoons canola oil
- 1 lb uncooked 99% lean ground turkey breast
- 6 oz uncooked chorizo pork sausage, casings removed (this was 2 links for me)
- 1 small onion, chopped
- 1 medium zucchini, shredded
- 8 oz can tomato sauce
- 2 (8 oz each) packets red enchilada sauce, (I use Frontera Red Chile Enchilada Sauce, you can substitute canned if that’s what you have)
- 1 cup frozen corn kernels
- 1 cup drained and rinsed canned black beans
- 4 cups cooked long grain brown rice
- 4 oz 50% reduced fat sharp cheddar cheese, shredded (I use Cabot)
- 1 tablespoon chopped cilantro, optional
- Pre-heat the oven to 350 degrees.
- Drizzle 2 teaspoons of the oil in a large sauté pan or walled skillet. Bring the oil over med-high heat. Add the ground turkey and chorizo and cook, breaking up into small chunks with a wooden spoon or spatula. When the meat is broken into small chunks and begins to brown, add the onions and continue to cook for another 4-5 minutes until the meat is cooked through and the onions are softened. Add the shredded zucchini and stir together. Cook for another minute and then add the tomato sauce and enchilada sauce. Add the corn and black beans and stir together. Reduce the heat to low, cover, and cook for 5 minutes, stirring occasionally.
- Stir the rice and 2 ounces of the shredded cheese into the meat mixture and transfer the entire mixture to a 9x13 casserole dish. Sprinkle the remaining 2 ounces of cheese over the top. Place the dish in the heated oven and bake for 30 minutes. Top with chopped cilantro (if using) before serving.
9 per (1 cup) serving (PP calculated using the recipe builder on weightwatchers.com)