Weight Watchers Breakfast Enchilada Recipes

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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.

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

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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  • 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.
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