Bubble Up Enchiladas Weight Watchers Food

BUBBLE UP ENCHILADAS WEIGHT WATCHERS RECIPES

Bubble Up Enchiladas Weight Watchers Recipes image

Provided by Jenna

Number Of Ingredients 5

Ingredients

1 pound ground turkey
1 (10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican Cheese

Steps:

Preheat oven to 350 degrees. Brown turkey and drain if needed. Mix in a can of enchilada sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Then you just dump it all in a greased casserole and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.
You can make this into 6 or 8 servings

BUBBLE UP ENCHILADAS - WEIGHT WATCHERS

Bubble up Enchiladas - Weight Watchers image

Make and share this Bubble up Enchiladas - Weight Watchers recipe from Food.com.

Provided by Karsen D.

Categories Mexican

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 lb lean ground beef
1 (10 ounce) can enchilada sauce
1 (16 1/3 ounce) can refrigerated reduced-fat buttermilk biscuits
1 1/4 cups shredded cheddar cheese

Steps:

Preheat oven to 350 degrees.
Brown beef and drain if needed.
Mix in a can of enchilada sauce.
Cut the refrigerated biscuits into fourths and stir them in the meat mixture.
Then you just dump it all in a greased casserole and bake for 25 minutes.
Take out of oven and sprinkle cheese on top.
Bake an additional 10 minutes.
Let stand for 5 minutes before serving.

Nutrition Facts : Calories 445.5, Fat 18.8, SaturatedFat 8.9, Cholesterol 73.9, Sodium 1368.8, Carbohydrate 41, Fiber 2, Sugar 8.7, Protein 26.9

EASY ENCHILADAS (WW)

Easy Enchiladas (WW) image

Make and share this Easy Enchiladas (WW) recipe from Food.com.

Provided by AmyZoe

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons canola oil
1/2 lb hot italian style turkey sausage, casings removed
1 red bell pepper, chopped
1 onion, finely chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup stewed tomato with juice
3/4 cup canned black beans, rinsed and drainked
3/4 cup pinto beans, rinsed and drained
1/8 teaspoon black pepper
four 6-inch corn tortilla
1/2 cup shredded cheddar cheese (recipe calls for fat-free cheese, but I used regular cheese)

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.

Nutrition Facts : Calories 328.7, Fat 17.8, SaturatedFat 5.4, Cholesterol 104.4, Sodium 688, Carbohydrate 24.2, Fiber 8, Sugar 4.1, Protein 19

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