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.
CHEESE AND BEEF ENCHILADAS
Beat taco night with enchilada night! These restaurant-style spicy enchiladas will surely please a crowd.
Provided by Sargento
Categories Trusted Brands: Recipes and Tips Sargento
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat large skillet over medium-high heat; add meat and bell pepper. Cook 5 minutes, stirring until meat crumbles and is no longer pink; drain. Add taco seasoning mix and 1/2 cup water. Simmer, uncovered, 5 minutes or until sauce thickens, stirring occasionally.
- Spoon 1/3 cup meat mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up; place seam-side down in greased 13x9-inch baking pan. Spoon salsa over enchiladas.
- Cover with foil; bake in preheated 375 degrees F oven 18 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 2 minutes more or until cheese is melted. Serve with lettuce, tomato, if desired, sour cream.
Nutrition Facts : Calories 709.1 calories, Carbohydrate 57.2 g, Cholesterol 109.7 mg, Fat 38.6 g, Fiber 5.6 g, Protein 36.2 g, SaturatedFat 17.9 g, Sodium 2079.5 mg, Sugar 9.7 g
BEEF ENCHILADAS WITH HOMEMADE SAUCE
Beef enchiladas with homemade sauce. Top with black olives, mashed avocado, and fresh cilantro!
Provided by Heather Marie
Categories World Cuisine Recipes Latin American Mexican
Time 1h7m
Yield 4
Number Of Ingredients 17
Steps:
- Heat vegetable oil in a saucepan over medium heat. Add flour; cook and stir using a wooden spoon until smooth, 1 to 2 minutes. Mix in chili powder and cook until fragrant, about 30 seconds. Stir in chicken stock, tomato paste, oregano, cumin, and salt; bring to a boil. Reduce heat and simmer enchilada sauce until thickened and smooth, about 15 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Heat olive oil in a separate skillet over medium heat; cook and stir onion, green chiles, and green bell pepper until softened, 5 to 10 minutes. Mix in ground beef and black beans. Stir in 1/2 of the enchilada sauce; cook and stir 1 to 2 minutes.
- Spoon beef mixture evenly onto the center of each tortilla and roll tortilla around filling. Place tortillas, seam-side down, in the baking dish. Cover tortillas with remaining enchilada sauce and Mexican cheese blend.
- Bake in the preheated oven until cheese is melted, about 20 minutes.
Nutrition Facts : Calories 815 calories, Carbohydrate 62.2 g, Cholesterol 112.6 mg, Fat 44.5 g, Fiber 15.9 g, Protein 48.7 g, SaturatedFat 15.3 g, Sodium 2560.1 mg, Sugar 10.9 g
JOANN'S WW ENCHILADA CASSEROLE
Make and share this Joann's Ww Enchilada Casserole recipe from Food.com.
Provided by windhorse23
Categories Poultry
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Saute onion in a non-stick pan sprayed with non-stick spray. Add ground turkey and cook till browned.
- Add refreied beans and 1/2 can enchilada sauce and mix well.
- Pur 1/4 cup of enchilada sauce in a 9/13 in/ pan, and use it to coat each tortilla on both sides. Arrange tortillas in pan to cover the bottom completely.
- Spread half the turkey mixture over the tortillas, then add 1/4 to 1/2 cup encilada sauce on top. Repeat tortilla and turkey layers again, then sprinkle with the cheese.
- Bake uncovered at 350 for 30 minutes.
EASY ENCHILADAS (WW)
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
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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- 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.
- To make filling, spray large skillet with nonstick spray and set over medium-high heat. Add beef, remaining onion, jalapeño, and remaining 3/4 teaspoon salt. Cook, breaking up beef with spoon, until beef is browned, about 4 minutes. Add remaining garlic and the cumin; cook, stirring constantly, just until fragrant, about 30 seconds. Add mushrooms and cook, stirring frequently, until tender, about 3 minutes.
- Warm remaining 6 tortillas. Spread 3/4 cup sauce in bottom of prepared baking dish. Spoon about 1/3 cup filling onto each tortilla and roll up jelly-roll style. Place enchiladas, seam side down, in baking dish. Pour remaining sauce over enchiladas and sprinkle evenly with cheese blend. Cover with foil and bake until bubbly, about 20 minutes.
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