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Photo of Quick enchilada bowls by Zen of Slow Cooking by WW

Quick enchilada bowls by Zen of Slow Cooking

8
Points®
Total Time
32 min
Prep
15 min
Cook
7 min
Serves
6
Difficulty
Easy
The ground turkey mixture in these enchilada bowls is extremely versatile. You can enjoy it as written here, served over shredded romaine, wrapped in a tortilla or lettuce leaf, or spooned over a baked potato. To make this vegetarian, swap in plant-based ground meat for the turkey.

Ingredients

Olive oil

1 Tbsp

Uncooked ground chicken breast

1 pound(s)

Zen of Slow Cooking Southwest fiesta multi-cooker spice blend

1 packet(s)

Canned enchilada sauce

10 oz, green variety

Water

1½ cup(s)

Canned black beans

15½ oz, rinsed and drained

Canned yellow corn

15 oz, rinsed and drained

Uncooked long grain white rice

1 cup(s)

Avocado

1 medium, thinly sliced

Salsa

12 Tbsp

Reduced fat sour cream

6 Tbsp

Shredded reduced fat Mexican-style cheese blend

6 Tbsp

Instructions

  1. Heat oil in a pressure cooker on sauté function. Brown turkey for 1 minute. Stir in Southwest Fiesta spice blend, enchilada sauce, water, beans, corn, and rice. Secure cooker lid, seal pressure valve and cook on Manual/Pressure for 6 minutes. Leave to Natural Pressure Release for 10 minutes before removing lid. Evenly divide turkey mixture between 6 bowls and garnish with avocado, salsa, cheese, and sour cream.
  2. Serving size: 1 bowl

Notes

Recipe and photo by Zen of Slow Cooking. The recipe has been modified slightly and reprinted by WW with permission.

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