Bubble Up Enchiladas Weight Watchers Recipes

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.

BUBBLE UP ENCHILADAS - WEIGHT WATCHERS

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.

BUBBLE UP ENCHILADAS WEIGHT WATCHERS RECIPES

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

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.