Bubble Up Enchiladas Weight Watchers Recipes

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WW BEEF ENCHILADAS RECIPE - (4.6/5)



WW Beef Enchiladas Recipe - (4.6/5) image

Provided by Pattywak

Number Of Ingredients 8

1/2 pound extra lean ground beef
1/2 cup green bell peppers, chopped
1/2 cup red bell peppers, chopped
1 1/2 cups thick, chunky salsa, divided
1 cup shredded 2% sharp cheddar cheese, divided
2 tbsp Italian salad dressing
8 (6 inch) uncooked corn tortillas
2 tbsp chopped fresh cilantro

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.

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

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

BUBBLE UP ENCHILADAS WEIGHT WATCHERS RECIPES



Bubble Up Enchiladas Weight Watchers Recipes image

Provided by Jenna

Number Of Ingredients 5

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

WEIGHT WATCHERS BREAKFAST ENCHILADA



Weight Watchers Breakfast Enchilada image

I have not had a chance to make this recipe yet. I got this from the Weight Watchers website and it only has 4 points per serving. "This Mexican spin on an omelet is brimming with fillings: egg, pepper, tomato, garlic, cheese and cilantro."

Provided by Stephanie Daley

Categories     Breakfast

Time 38m

Yield 1 enchilada, 4 serving(s)

Number Of Ingredients 15

cooking spray
2 teaspoons olive oil
2 medium scallions, chopped
1 small green pepper, seeded and chopped
1 medium tomatoes, chopped
2 medium garlic cloves, minced
4 large egg whites
2 large eggs
1/2 cup shredded low-fat cheddar cheese
2 tablespoons fresh cilantro, chopped
1/4 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
4 medium whole wheat tortillas
1/2 cup nonfat sour cream
1/2 cup salsa (medium or hot variety)

Steps:

  • Preheat oven to 400ºF. Coat a shallow baking dish with cooking spray.
  • Heat oil in a large skillet over medium heat. Add scallions, green pepper, tomato and garlic; sauté 5 minutes.
  • Add egg whites and whole eggs; cook until eggs are scrambled, about 3 minutes. Remove skillet from heat and stir in cheese, cilantro, salt and black pepper.
  • Place a tortilla on a flat surface; spoon 1/4 of egg mixture onto center of tortilla and roll up tortilla. Fill remaining tortillas with remaining egg mixture, then place tortillas side-by-side in prepared baking dish; lightly coat with cooking spray.
  • Bake until golden brown and tortilla ends are slightly crisp, about 10 minutes. Serve with sour cream and salsa spooned over top.
  • Yields 1 enchilada, 2 tablespoons of sour cream and 2 tablespoons of salsa per serving.

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