4 Point Enchiladas!
Yes, you read that right! 4 points!
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I was having one of those days where I was craving all the bad for you stuffs.
It was cold and rainy, and I was bored.
Ugh!
Boredom!
Being bored is dangerous for me.
I head right to the fridge.
I saunter over to the fridge and slowly open the door.
I’ve prepped and I’ve stocked it with low and zero point snacks but nothing looks good.
This particular day I was craving some Mexican food.
My mother in law makes the best enchiladas.
However, not only are they full of fat – I’ve tried and FAILED to make them like her.
And, I could try and lighten up the recipe for lower points but I have failed so miserably in the past that I prefer to just stick to the good old fashioned cheese, meat and canned enchilada sauce.
So. Much. Easier.
At least, for me it is.
So anyway, I opened up the freezer and saw that I had stuffed some low carb wraps I purchased way in the back.
That’s when it hit me.
I could actually make something like enchiladas!
So I sent the hubby off to the store to pick me up a can of enchilada sauce.
It can’t be that hard to make something yummy with low carb wraps, extra lean ground beef and cheese, right?
I pulled out the taco seasoning with the best intentions to put it in the ground beef when I was cooking it, but I forgot.
And guess what?
They still turned out delicious!
So, here’s a disclaimer:
This recipe doesn’t call for taco seasoning, or really any seasoning.
So, if you’d like you can add all the seasoning you want – just make sure to count the points if there is any.
And, you can also top these with sour cream, but again – count the points.
I found them so yummy I didn’t even need any when I first ate them.
But then I thought I’d try some when I re-heated them for lunch the next day and it was delicious too.
We had Daisy™ brand light sour cream and I added two tablespoons for 2 points.
But – with or without sour cream – they hit the spot!
I started out with cooking the ground beef.
While that was cooking, I cut up half an onion and added it to the meat.
I think it’s just in my blood to always add onion to their ground beef.
It’s like a habit.
Anyone else do this?
After I cooked up the ground beef, I drained the fat.
There shouldn’t be much fat if you’re using the extra lean ground beef like I did.
You may not even need to drain it, but if there’s any fat in the bottom of the pan, make sure you drain it.
Then I took the wraps and laid them out on the counter.
I divided the meat evenly among the 5 wraps.
It equals out to about 1/4 cup of meat for each wrap – give or take.
Then I topped each one with just a bit of cheese, which was about a 1/2 of a tablespoon.
The cheese I used was really flavorful, so I knew I wouldn’t need much.
After I added the meat, I rolled up each wrap and placed them in the glass baking dish, which I sprayed lightly with cooking spray to prevent sticking.
Then I took the enchilada sauce and poured it evenly over the rolled enchiladas.
After that, I sprinkled the rest of the cheese evenly over them as well.
I popped them in the oven for about 25 minutes and YUM.
These 4 Point Enchiladas were WAY better than I expected!
I put a whole enchilada on my plate but I didn’t even eat it all.
That’s why I divided this recipe by 10 servings.
You can have one whole enchilada for 7 points if you’d like.
This recipe serves 10 (each enchilada cut in half) and is 4 Smartpoints, no matter what color plan you are following.
*** For the most accurate points count, enter this recipe into the W.W. app recipe builder. WW Personal Points™ is tailored to each individual, so your points values may be different. ***
Ingredients:
1 Pound Extra Lean Ground Beef (95% lean)
1/2 cup chopped white or yellow onion
5 of these
1 Cup Shredded fat free cheddar cheese
1 Cup Mild (Or spicy if you’d like!) Red Enchilada Sauce – I used Old El Paso™
Cooking Spray
Directions:
Preheat oven to 350 degrees.
Brown ground beef with the onions.
Drain fat (if any).
Place tortillas in a clean area of your kitchen so you can evenly distribute the meat mixture – I used two cookie sheets.
Evenly distribute the meat mixture between the five tortillas – this will be about a 1/4 cup, depending how your meat cooks down.
Place a sprinkling of cheese over the meat mixture of each tortilla.
Roll up each tortilla and place in a 9×13 sprayed pan.
Evenly pour the enchilada sauce over the tortillas.
Top with remaining cheese.
Bake for 20-25 minutes.
Enjoy!
For more Weight Watchers™ friendly recipes, check out my W.W. recipe page here!
Yield: 10
4 Point Enchiladas
These 4 Point Enchiladas will hit the spot without any guilt. Each serving is half an enchilada. You can eat a whole one for 7 points.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients
- 1 Pound Extra Lean Ground Beef (95% lean)
- 1/2 cup chopped white or yellow onion
- 5 - 10 inch (burrito size) low carb/low cal wraps
- 1 Cup Shredded fat free cheddar cheese
- 1 Cup Mild (Or spicy if you'd like!) Red Enchilada Sauce - I used Old El Paso
- Cooking Spray
Instructions
Preheat oven to 350 degrees.
Brown ground beef with the onions.
Drain fat (if any).
Place tortillas in a clean area of your kitchen so you can evenly distribute the meat mixture - I used two cookie sheets.
Evenly distribute the meat mixture between the five tortillas - this will be about a 1/4 cup, depending how your meat cooks down.
Place a sprinkling of cheese over the meat mixture of each tortilla.
Roll up each tortilla and place in a 9x13 sprayed pan.
Evenly pour the enchilada sauce over the tortillas.
Top with remaining cheese.
Bake for 20-25 minutes.
Enjoy!
Nutrition Information
Yield
10 Serving Size
1
Amount Per Serving Calories 117Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 42mgSodium 360mgCarbohydrates 5gFiber 1gSugar 3gProtein 18g