An enchilada, by definition, is a corn tortilla filled with various ingredients and drenched in cheese and sauce. This recipe doesn’t involve any rolling of tortillas, nor does it require copious amounts of cheese. However, every bite will remind you of the flavors of this popular comfort food.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup whole wheat couscous
- 1 pound lean ground turkey
- Salt and freshly ground black pepper
- 1 teaspoon olive oil
- 2 cups butternut squash, peeled, seeded and diced
- 1 cup broccoli florets
- One 15-ounce can no-sodium-added black beans
- One 10-ounce can enchilada sauce
- 1/2 cup salsa
- Suggested toppings: chopped fresh cilantro, diced avocado, shredded cheese, lime juice
Instructions
- Pour 1/2 cup of water into a small saucepan and bring to a boil over high heat. Pour the couscous into the saucepan and stir well. Turn off the heat, cover and let stand 5 minutes. Fluff with a fork and set aside.
- Meanwhile, in a large skillet or wok, cook the ground turkey over medium heat, breaking it up with a wooden spoon, until cooked through and browned, about 5 minutes. Sprinkle with some salt and pepper. Transfer to a bowl and set aside. Drain the excess fat and wipe the pan clean. Heat the oil in the same pan over high heat, then add the squash and cook, stirring occasionally, until browned and softened, 8 to 10 minutes. Add the broccoli and cook, 3 to 5 minutes more. Add the turkey, beans, enchilada sauce and salsa and stir until all the ingredients are well combined.
- Serve with the couscous and top with suggested toppings as desired.
Nutrition Facts
| Calories | 438 calorie |
| Total Fat | 11 grams |
| Saturated Fat | 3 grams |
| Sodium | 546 milligrams |
| Carbohydrates | 51 grams |
| Dietary Fiber | 10 grams |
| Protein | 31 grams |
| Calories | 438 calorie |
| Total Fat | 11 grams |
| Saturated Fat | 3 grams |
| Sodium | 546 milligrams |
| Carbohydrates | 51 grams |
| Dietary Fiber | 10 grams |
| Protein | 31 grams |
Reviews
Basically this is a turkey chili recipe with couscous on the side. Knowing ground turkey is bland by itself, I added cumin, chili powder, Mexican oregano, poblano, onion and corn. The enchilada sauce and salsa also helped to enhance the flavor. I omitted the broccoli. I felt it was incompatible with the recipe. Like others, i subbed sweet potato for the squash. I’m not giving a star rating because I made so many changes. If you decide to make this recipe, please consider making changes to avoid blandness.
Family liked this dish. I added onion and garlic to it for more flavor. Topped with crema, lime spritz, cilantro, and pumpkin seeds for some crunch. I would make this again. Easy weeknight meal, and doubles easily for leftovers. OH, I did not make the cous cous. Didn’t need extra carbs due to the squash already in this dish.
I wanted to give this a 4.5.
Based on other comments, I added a bit of onion and garlic and also some chopped poblano pepper (because I had it) to the turkey while I cooked it. Added the salt during cooking rather than at the end.
Instead of couscous that I didn’t have, I cooked polenta because I had it on hand. I know that’s Italian, but it is a corn product, which several comments mentioned adding corn or tortillas. The polenta went very well with this dish. I added a small side of chopped romaine, tomato, and avocado that could be mixed in with the dish if desired. And I split a single serve bag of crispy salted plantain chips on the plates.
Also made a crema with sour cream, bit of lime, salt and water to drizzle over top, based on other comments.
It was a really good dish. Just made a few tweaks for our palette.
By the way, I don’t know why I show as anonymous. That’s not on purpose.
Based on other comments, I added a bit of onion and garlic and also some chopped poblano pepper (because I had it) to the turkey while I cooked it. Added the salt during cooking rather than at the end.
Instead of couscous that I didn’t have, I cooked polenta because I had it on hand. I know that’s Italian, but it is a corn product, which several comments mentioned adding corn or tortillas. The polenta went very well with this dish. I added a small side of chopped romaine, tomato, and avocado that could be mixed in with the dish if desired. And I split a single serve bag of crispy salted plantain chips on the plates.
Also made a crema with sour cream, bit of lime, salt and water to drizzle over top, based on other comments.
It was a really good dish. Just made a few tweaks for our palette.
By the way, I don’t know why I show as anonymous. That’s not on purpose.
This was pretty good. Used pearl couscous (because that’s what we had).
Surprisingly good, actually. Your choice of enchilada sauce will probably make a big difference. I didn’t have any so subbed tomato sauce and cumin.
Why can you never watch the videos on here in full screen and the links to the Nutritional information never work for me either on Safari on my iPad Pro 2nd Gen.
Great meal will add to my list of foods to bring to work. Very easy to make for me.
This was one of the most delicious recipes I have ever made! Not only was it healthy and super easy but absolutely AMAZING I can’t wait to make it again!
This was so delicious. I made it as written, except did the squash and turkey in two pans to save time. I added medium salsa, and the flavor was more than enough. I really liked the squash in the dish. Topped it with cilantro, shredded Colby jack, avocado and crema. I’m not sure it tasted like enchiladas, but it was so good.
it was amazing, but it was even more amazing that I put this in my french(healthy diet) presentation.
Why does this even have the word enchilada in it?! Who’s idea was that? This is like the furthest you could ever get from any form of enchilada.