Recipe by AndreaVT96
Since starting Weight Watchers, I've been experimenting with how to make some of my favorite dishes lower in fat and calories. If I've figured correctly (using 93% lean ground beef and part-skim cheese), these enchiladas should have about 7-8 points each. (The nutritional information that RecipeZaar provides does not always coincide with actual package nutritional information, so please use your own judgement.) My non-Weight watching husband enjoyed them as well. Feel free to add more sauce if you like more of that, as well as add the jalapeno with a few seeds, if you like a hotter enchilada.
Top Review by teresas
Excellent dish!!! Both DH and I really enjoyed the flavor of these enchilads. We also were surprised to find that they only had 7 points. I was going to half the recipe, but thought that this would make great leftovers. We had it for dinner last night and for lunch today. I still have 2 more serving and I can't wait!! Thanks AndreaVT96 for posting.
- 1 lb extra lean ground beef (93% lean)
- 1⁄2 cup chopped onion
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon garlic powder
- 2 teaspoons chili powder
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon oregano
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon paprika
- 1 jalapeno pepper, chopped, without seeds
- 2 cups shredded reduced-fat cheddar cheese
- 1 (20 ounce) can enchilada sauce
- 8 low-fat flour tortillas
Directions See How It's Made
- Brown the ground beef, onions and jalapeno pepper till beef and onions are done. Drain fat. Add all spices, 1 cup of the enchilada sauce and 1 cup of the low-fat cheese. Mix well.
- Fill the tortillas, and place seam side down in a large baking dish (may take 2 dishes).
- Pour remaining sauce on top. Sprinkle with the rest of the cheese.
- Bake at 350 degrees for approximately 30 minutes until bubbly.
- Serve with additional salsa, chopped green onions, or low-fat sour cream, if desired.