Amazing Weight Watchers Beef Enchiladas Food

AMAZING WEIGHT WATCHERS BEEF ENCHILADAS

Steps:

• Preheat your oven: 350º F.
• Grease a casserole pan lightly, the bottom only.
• Use 1/4 cup of enchilada sauce and cover the bottom of the pan after it is greased.
• Rolling the enchiladas: put some cheese and your carne asada meat into the center of a corn tortilla. Mine are made with 3/4 C meat for two tortillas and 1/3 C cheese for four enchiladas.
• To make a full pan of enchiladas you'll need to place them down one by one and fold the side over. Seam side should go down in your pan and I find it helps to place the filling slightly off center so there's more of a "flap" to fold over the top!
• The last 3/4 C of enchilada sauce goes on top, after that is done you can top will the remaining cheese as well!
• These delicious Weight Watchers enchiladas need to bake for about 20-25 minutes. When the cheese starts looking melty and a bit crispy you'll know they're ready to come out. Top with fresh cilantro and serve!

WEIGHT WATCHERS BEEF ENCHILADAS

Steps:

• First we need to preheat the oven to 400 degrees F. Prep a baking dish with nonstick spray as well!
• To make the sauce for these delish beef enchiladas we'll combine the tomatoes, broth and allow to come to a boil. Reduce the heat and let the mixture simmer for 5 minutes.
• Next, take one of the tortillas and tear it up into small pieces, mix it into the broth mixture and simmer for an additional 5 minutes. Once it's cooled a bit, use a blender or immersion blender to puree the sauce mixture with 1/3 cup of the onions, cilantro leaves and stems, and half of the garlic.
• After the mixture is blended it can go back into the sauce pan and simmer for 8-10 minutes until reduced to about 2 1/2 cups. Add about 1/2 teaspoon salt (or to taste) and then it's ready to go!
• To prepare the filling for the enchiladas we'll need a skillet. Spray it with nonstick spray if necessary and use medium high heat to cook the beef, remaining onion, jalapeño if you'd like, and 3/4 teaspoon salt. Cook everything until the beef is browned.
• Add the garlic to the pan as well as the cumin, cook and stir for about a minute until fragrant.
• Warm the last 6 tortillas and then we can start filling them for the baking dish! Put 3/4 cup of sauce on the bottom of the prepped baking dish. Put 1/3 cup filling into each tortilla and roll it up, place it into the baking dish seam side down.
• Pour the remaining sauce over the top of the Weight Watchers beef enchiladas and sprinkle the cheese evenly over the top.
• Cover the dish with foil and bake for 20 minutes. 1 Serving is 1 enchilada, serve with a dollop of yogurt and a squeeze of lime if you'd like! You can mix the yogurt with some lime zest before placing on top the enchiladas!

WW BEEF ENCHILADAS RECIPE - (4.6/5)

Steps:

• Preheat oven to 400° F. Brown meat with peppers in a large non stick skillet. Stir in 1 cup of the salsa; simmer 5 minutes, stirring occasionally. Remove from heat; stir in 1/2 cup of the cheese. Spread 1/4 cup of the remaining salsa onto the bottom of a 13 by 9 inch baking dish. Brush dressing lightly over both sides of tortillas. Stack up 4 tortillas; wrap in waxed paper. Microwave on HIGH 20 seconds or until just warm. Spoon 1/3 cup of meat mixture down center of each tortilla and roll up. Place seam sides down over salsa in dish. Repeat. Top with remaining salsa and cover. Bake 20 minutes or until heated through. Top with remaining cheese. Bake uncovered another 2 to 3 minutes or until melted. Top with cilantro.

LOWER-FAT BEEF ENCHILADAS

Steps:

• Brown the ground beef, onions and jalapeno pepper till beef and onions are done. Drain fat. Add all spices, 1 cup of the enchilada sauce and 1 cup of the low-fat cheese. Mix well.
• Fill the tortillas, and place seam side down in a large baking dish (may take 2 dishes).
• Pour remaining sauce on top. Sprinkle with the rest of the cheese.
• Bake at 350 degrees for approximately 30 minutes until bubbly.
• Serve with additional salsa, chopped green onions, or low-fat sour cream, if desired.

EASY ENCHILADAS (WW)

Steps:

• Preheat oven to 350. Spray shallow 2 quart casserole dish with nonstick spray.
• Heat oil in large nonstick skillet over medium heat. Add sausage, bell pepper, and onion and cook, breaking sausage apart with wooden spoon, until browned, about 8 minutes.
• Add chili powder and cumin and cook, stirring, 1 minute.
• Stir in tomatoes with their juice,black beans, pinto beans, and black pepper. Reduce heat and simmer about 5 minutes.
• Place tortillas on work surface. Evenly spoon sausage mixture down center of each tortilla and roll up to enclose filling.
• Place enchiladas seam side down in prepared casserole dish and sprinkle evenly with cheddar.
• Bake enchiladas until heated through and cheese is melted, about 30 minutes. Let stand 3 minutes before serving.

HEALTHIER CHICKEN ENCHILADAS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook chicken in a nonstick skillet over medium heat, until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.
• Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
• Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.