WEIGHT WATCHERS BEEF ENCHILADAS
These delicious Weight Watchers beef enchiladas are easy to make, flavorful, and perfectly family friendly. This is one delicious dinner the whole family can enjoy!
Provided by Meagen Brosius
Categories Recipes
Time 1h10m
Number Of Ingredients 14
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!
Nutrition Facts : Calories 290 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 15 grams fat, Fiber 4 grams fiber, Protein 19 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 947 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
AMAZING WEIGHT WATCHERS BEEF ENCHILADAS
Weight Watchers beef enchiladas are made with shredded carne asada and homemade red sauce for a tasty and authentic enchilada recipe. Healthy, skinny, beef enchiladas that no one will know are lightened up!
Provided by Becca Ludlum
Categories Main Course
Time 35m
Number Of Ingredients 4
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!
Nutrition Facts : Calories 428 kcal, Carbohydrate 25 g, Protein 28 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 86 mg, Sodium 331 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
WW BEEF ENCHILADAS RECIPE - (4.6/5)
Provided by Pattywak
Number Of Ingredients 8
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.
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- To make sauce, bring tomatoes, broth, and anchos to boil in saucepan. Reduce heat and simmer 5 minutes. Tear 1 tortilla into small pieces. Add to chile mixture and simmer 5 minutes. Let cool slightly. Puree chile mixture, 1/3 cup of onion, cilantro leaves with stems, and half of garlic in blender. Return sauce to pan and return to boil. Reduce heat and cook, stirring frequently, until reduced to 2 1/2 cups, about 8 minutes. Stir in 1/2 teaspoon salt.
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