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
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