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Turkey and Chorizo Enchilada Rice Bake scooped

Turkey and Chorizo Enchilada Rice Bake

Print Recipe
This tasty Turkey and Chorizo Enchilada Rice Bake is easy lightened up comfort food you'll want to make on repeat!
Course Main Course
Cuisine American, Mexican
Keyword Casserole, Comfort Food, Easy Dinner, WW Casserole
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8 (1 cup) servings
Calories 349
Author Emily Bites

Ingredients

  • 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

Instructions

  • 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.

Notes

To view your current WW Points for this recipe and track it in the WW app or site, click here!
WW Points per (1 cup) serving: 8 (Points calculated using the recipe builder on weightwatchers.com)
Nutrition Information per (1 cup) serving:
349 calories, 35 g carbs, 6 g sugars, 14 g fat, 2 g saturated fat, 25 g protein, 5 g fiber, 876 mg sodium (from myfitnesspal.com)
Weight Watchers PointsPlus:
9 per (1 cup) serving (PP calculated using the recipe builder on weightwatchers.com)

Nutrition

Calories: 349kcal