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. ...
Source: Food Network by Min Kwon
1. 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.
2. 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.
3. Serve with the couscous and top with suggested toppings as desired.
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Serving Size: 1 Serving (300g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 336 | ||
Calories from Fat: 91 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 89.6mg | 28 % | |
Sodium 341.1mg | 12 % | |
Potassium 829.1mg | 22 % | |
Total Carbohydrate 35.6g | 10 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 30.8g | ||
Protein 26.1g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 336
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