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Core Knowledge

Recipes

Turkey Chorizo Enchiladas

Debbie Martell October 30, 2009

Cook Time: 30 minutes

Serves: 6

Calories: 270

Protein: 11g

Total Fat: 10g
Saturated Fat: 4g
Carbohydrates: 33g
Dietary Fiber: 4g

Ingredients

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

Preparation

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