Four Bean Enchiladas35 Ww Points 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.

FOUR BEAN ENCHILADAS

Steps:

• Stack tortillas and wrap tightly in foil; bake in a 350 degree oven for 10 minutes.
• Combine beans, cheese soup, taco seasoning mix, cumin, and pepper in a saucepan; cook over medium-high heat until heated through.
• Spoon about 1/3 cup filling onto one end of each tortilla.
• Starting at the end with the filling, roll up each tortilla.
• Arrange tortillas, seam side down, in two 2-quart rectangular baking dishes.
• In bowl, stir together enchilada sauce and tomato sauce; pour over tortillas.
• Cover with foil; bake at 350 degrees for 30 minutes or until heated through.
• Remove foil; sprinkle with cheese; bake uncovered about 15 minutes or until cheese melts.
• If desired, sprinkle with olives and green onions.

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.

WW 4 POINTS - CHICKEN ENCHILADAS

Steps:

• Preheat oven to 400*F.
• Spread 1/3 cup salsa in bottom of 10x6-inch baking dish.
• Mix chicken, 1/2 cup of cheese, 1/2 cup yogurt, the squash, and jalapenos in a bowl.
• Heat tortillas according to package directions.
• Spread 1/4 cup chicken mixtur down the center of each tortilla.
• Roll up and place seam-side down in baking dish.
• Pour remaining salsa over tortillas, then sprinkle with 1/2 cup cheese.
• Cover with foil and bake until cheese melts, about 20 minute.
• Top with the remaining 1/4 cup yogurt, sprinkle with cilantro.
• 4 Points for 2 enchiladas.

WW CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F.
• Mix chicken, chilies and salsa in a small bowl.
• Mix the salt and cream in a large shallow dish.
• Heat the Oil in a frying pan over med-high heat.
• Fry the tortillas one at a time for a few seconds til they start to blister and turn soft.
• Immediately dip each one in the cream mixture.
• Put a large dollop of the chicken mixture on each tortilla and roll it up.
• Place in an ungreased baking pan; flap side down.
• Pour remaining cream over roll enchiladas; sprinkle cheese over top.
• Bake uncovered for 20 minutes, or till heated through.

FOUR BEAN ENCHILADAS(3.5 WW POINTS)

Steps:

• Stack tortillas and wrap tightly in foil. Bake in a 350° oven for 10 minutes or until warm.
• For filling, combine beans (rinsed and drained) with cheese soup. Spoon about 1/3 cup filling onto one end of each tortilla. Starting at the end with the filling, roll up each tortilla. ARrange tortillas, seam side down, in 2 (2-quart) rectangular baking dishes.
• In a bowl, stir together the enchilada sauce and tomato sauce. Pour over tortillas. Cover with foil. Bake in a 350° oven for 30 minutes or til heated through. Remove foil, sprinkle with cheese, and bake, uncovered, about 5 more minutes or til cheese melts. If desired, sprinkle with olives and green pepper.
• Yields: 16 tortillas (3.5 points per enchilada).