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Turkey Chorizo Enchiladas

Cook Time
30 minutes
11 g
Total Fat
10 g
Saturated Fat
4 g
33 g
Dietary Fiber
4 g


  • 1/2 lb turkey chorizo
  • 3/4 qt cooked long or whole grain rice
  • 1/2 lb shredded Mexican blend cheese
  • 1 1/2 cups canned black beans, drained
  • 12 tortillas
  • 1 1/2 cups hot water
  • 3 1/2 cups mild enchilada sauce
  • 1/2 cup minced cilantro


  1. Preheat oven to 350 degrees.
  2. In a large pot, saute 1/2 pound turkey chorizo over medium-high heat for 6 minutes.
  3. Remove from heat and drain off fat (reserve fat).
  4. Cook whole grain rice as directed on package.
  5. In a large bowl, combine 3/4 quart cooked whole grain rice and 1 1/2 cups of canned black beans (drained). Mix well.
  6. Add 1/2 pound of turkey chorizo to the mixture. Stir in all but 1 cup of the shredded Mexican blend cheese.
  7. In a bowl, mix 1 1/2 cups of hot water with 1 cup of enchilada sauce.
  8. Dip each 6-inch tortilla into the water/enchilada sauce mixtures to soften them.
  9. For each enchilada, lay down softened tortilla and fill with 1/3 cup chorizo-rice-bean filling.
  10. Roll, don't tuck in sides.
  11. Lay assembled enchiladas side-by-side in a full-size steam pan.
  12. Ladle remaining 2 cups of enchilada sauce over top, and then cover with foil and bake for 20-30 minutes.
  13. Remove from oven and remove foil.
  14. Sprinkle enchiladas with the 1 cup of shredded Mexican blend cheese, 1/2 cup of enchilada sauce, and 1/2 cup of minced cilantro.

Tags: Dinner, Cooking, Recipes, Food, Lunch

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