2 Point Enchiladas: Easy, Cheesy, and Weight Watchers Friendly

If you’re craving Mexican food but want to keep your WW points in check, these easy 2-Point Enchiladas are just what you need! Made with extra-lean ground beef, low-carb tortillas, reduced fat cheddar cheese, and red enchilada sauce, this simple recipe delivers cheesy, satisfying enchiladas without a long list of ingredients or a lot of prep work.

Each enchilada is cut in half to make 10 servings, with each serving coming in at just 2 WW points. Prefer a bigger portion? Enjoy one whole enchilada for 4 WW points.

Either way, you get all the delicious enchilada flavor in an easy, lighter recipe that works for busy weeknights, meal prep, or whenever a Mexican food craving strikes.

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Why You’ll Love These Easy 2 point Enchiladas

• Low in WW points: Enjoy a cheesy Mexican-inspired dinner without using up your entire daily points budget.
• Simple ingredients: You only need a handful of everyday ingredients to make this recipe.
• Easy to customize: Add your favorite seasonings, adjust the heat, or serve your enchiladas with your favorite toppings.
• Great for meal prep: Make a batch, refrigerate the leftovers, and enjoy an easy lunch the next day.
• Family-friendly: These enchiladas are mild as written, but you can easily use spicy enchilada sauce or your favorite seasonings to give them more kick.

My Story: How I Came Up With These 2 Point Enchiladas

Have you ever had one of those days when you just want to eat all the things? You know the kind of day I’m talking about. It’s cold, rainy, you’re bored, and suddenly everything in your kitchen sounds delicious.

That was exactly the kind of day I was having when I came up with this recipe.

Boredom can be dangerous for me when it comes to food.

I can have my refrigerator stocked with healthy snacks, fresh ingredients, and foods I’ve prepared ahead of time, but sometimes none of those things sound appealing.

I open the refrigerator door, stare at everything inside, and close it again, hoping something new will magically appear.

On this particular day, I was craving Mexican food.

My mother-in-law makes the best enchiladas.

Seriously, they’re delicious!

Unfortunately, her traditional enchiladas are not exactly what I reach for when I’m trying to keep my points down.

I’ve also tried making them her way, and let’s just say I haven’t quite mastered her recipe.

I could probably spend more time experimenting with a lighter version of her enchiladas, but I wanted something easy. I didn’t want a complicated recipe or a long list of ingredients.

I wanted something cheesy, comforting, and satisfying that I could make with what I already had at home.

Sometimes simple really is better.

I opened my freezer and spotted some low-carb tortillas I’d purchased and tucked away. That’s when the lightbulb went off.

Why couldn’t I make my own version of enchiladas with those tortillas, extra-lean ground beef, a little cheese, and canned enchilada sauce?

I sent my husband to the store for a can of red enchilada sauce, pulled out my ground beef and cheese, and got to work.

I even pulled out the taco seasoning with every intention of adding it to the ground beef.

And then, in the middle of cooking, I completely forgot about it!

Guess what? The enchiladas were still delicious.

That little kitchen accident reminded me that you don’t always need a dozen seasonings or fancy ingredients to make a satisfying meal.

The enchilada sauce, beef, and cheese provided plenty of flavor on their own.

I also added onion to the ground beef because, apparently, it’s practically in my DNA to add onion whenever I cook ground beef. Does anyone else do this automatically?

The finished enchiladas were so much better than I expected.

I served myself a whole enchilada, but I found that half was plenty satisfying for me. That is how I decided to calculate the recipe as 10 half-enchilada servings rather than five whole enchiladas.

The best part? I could enjoy the Mexican food I was craving without feeling like I had to give up one of my favorite comfort foods just because I was watching my points.

And when I reheated the leftovers for lunch the next day, they were just as good! I even tried them with a little light sour cream, which was delicious.

That’s how these easy 2-Point Enchiladas became a recipe worth sharing. They’re not a complicated, authentic family enchilada recipe, and they aren’t meant to be. They’re my simple, lighter take on enchiladas for those days when you want something cheesy and comforting without spending hours in the kitchen.

Ingredients for 2 Point Enchiladas

One of my favorite things about this recipe is how short the ingredient list is. You don’t need a pantry full of specialty ingredients to make a delicious dinner.

Extra-Lean Ground Beef

I use one pound of 95% lean ground beef. Using extra-lean beef helps keep the recipe lighter while still providing the hearty, savory filling you’d expect from a traditional beef enchilada.

After browning the beef, drain any excess fat. With 95% lean beef, there shouldn’t be much, but it’s worth checking before assembling your enchiladas.

You could experiment with lean ground turkey if you prefer, but be sure to recalculate the WW points using the ingredients you choose.

Chopped Onion

You’ll need half a cup of chopped white or yellow onion. I like adding onion to ground beef because it brings a little extra flavor and texture without requiring much effort.

If you’re not an onion fan, you can leave it out, although the recipe’s nutritional and points information may change slightly depending on your ingredients.

Low-Carb Tortillas – These are my favorite

Five low-carb tortillas form the base of this recipe. I used the tortillas linked in the original ingredient list. Since tortilla brands and nutritional information vary, check the package and use the same product when calculating your points.

The tortillas make it possible to roll up individual enchiladas instead of layering everything into a casserole.

Fat-Free Shredded Cheddar Cheese

You’ll need one cup of fat-free shredded cheddar cheese. The cheese is divided between the filling and the topping, giving each enchilada that classic cheesy finish.

I was surprised by how little cheese I needed inside each tortilla. A small sprinkle provided plenty of flavor, especially when combined with the enchilada sauce and the cheese melted over the top.

Red Enchilada Sauce – This is my favorite 

One cup of red enchilada sauce brings everything together. I used mild Old El Paso enchilada sauce, but you can use a spicy version if you like a little heat.

The sauce adds moisture and flavor as the enchiladas bake. Choose a sauce you enjoy, and check its nutrition label if you’re tracking WW points closely.

Cooking Spray

A light coating of cooking spray helps prevent the enchiladas from sticking to your baking dish. It’s a small step that makes serving and cleanup easier.

How to Make These Easy Beef 2 Point Enchiladas

These WW-friendly 2 point enchiladas come together in just a few simple steps. You’ll brown the beef, fill the tortillas, add the sauce and cheese, and let the oven do the rest.

Step 1: Preheat the Oven

Preheat your oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Step 2: Cook the Ground Beef and Onion

Add the extra-lean ground beef and chopped onion to a skillet over medium heat. Cook until the beef is browned and fully cooked, breaking it apart with a spoon as it cooks.

Drain any excess fat from the skillet.

You can add taco seasoning, garlic powder, cumin, chili powder, or other seasonings if you’d like. I accidentally left out the taco seasoning when I made my batch, and the enchiladas still turned out delicious.

Just remember that adding ingredients may affect your WW points, so recalculate if needed.

Step 3: Fill the Tortillas

Lay the five tortillas on a clean work surface or on baking sheets to make assembly easier.

Divide the cooked beef mixture evenly among the tortillas. Depending on how much the beef cooks down, you’ll have approximately one-quarter cup of meat per tortilla.

Sprinkle a small amount of fat-free cheddar cheese over the beef in each tortilla. You’ll use the remaining cheese for the topping.

Step 4: Roll the 2 Point Enchiladas

Roll each tortilla around its filling and place it seam-side down in your prepared baking dish.

Arrange the enchiladas snugly in a single layer. Keeping the seam underneath helps the tortillas stay rolled while they bake.

Step 5: Add the Enchilada Sauce and Cheese

Pour the red enchilada sauce evenly over all five rolled tortillas. Try to cover the tops so the sauce can flavor the tortillas as they bake.

Sprinkle the remaining fat-free shredded cheddar cheese over the enchiladas.

Step 6: Bake Until Hot and Cheesy

Place the baking dish in your preheated oven and bake for 20–25 minutes.

The enchiladas should be heated through, and the cheese should be melted. Let them rest for a few minutes before serving so they’re easier to remove from the pan.

Cut each enchilada in half to create 10 servings, or serve one whole enchilada per person.

Enjoy!

How Many WW Points Are These Enchiladas?

The serving size makes this recipe especially flexible. You can enjoy a smaller portion alongside your favorite side dish or serve a whole enchilada when you’re extra hungry.

• Half an enchilada: 2 WW points per serving, with 10 servings per recipe.
• One whole enchilada: 4 WW points per serving, with five servings per recipe.

These point values are based on the specific ingredients and quantities used in the recipe. WW programs and individual plans can change, and different tortilla or cheese brands may produce different results.

For the most accurate count, enter the ingredients and serving size into your current WW app or recipe builder. Your individual points calculation may differ.

What to Serve with 2 point Enchiladas

These easy beef 2 point enchiladas are delicious on their own, but adding a side dish can turn them into a more complete meal.

Here are a few ideas:

• Mexican-style rice: A small serving of rice makes a classic accompaniment. Track the portion and ingredients you use.
• Black beans: Beans add fiber and make a hearty side.
• Corn: Serve a small portion of corn with a squeeze of lime and a sprinkle of chili powder.
• Fresh vegetables: Bell pepper strips, cucumber, or a simple vegetable salad can add freshness and crunch.
• Salsa: Spoon a little salsa over your enchiladas for extra flavor.
• Light sour cream: I tried Daisy Light Sour Cream with my leftovers and enjoyed it. Two tablespoons added 2 points in my calculation, so be sure to account for your own brand and serving size.

You can also serve the enchiladas with a combination of sides, depending on your appetite and how many points you have available.

Tips for Making the Best 2 Point Enchiladas

Drain the beef well. Extra-lean ground beef doesn’t usually produce much fat, but draining any excess helps prevent the finished enchiladas from becoming greasy.

Divide the filling evenly. Try to distribute the beef mixture as evenly as possible among the five tortillas. This helps each serving stay consistent.

Don’t skip the sauce. The enchilada sauce provides moisture and flavor, so spread it over the tortillas rather than pouring it all into one area of the baking dish.

Experiment with seasonings. The recipe works without taco seasoning, but you can add your favorite Mexican-inspired spices. Check the points for any additions that aren’t zero points on your plan.

Watch your toppings. Sour cream, extra cheese, guacamole, and tortilla chips can all be delicious additions. Measure portions and account for them if you’re tracking points.

Check your ingredient labels. Low-carb tortillas, fat-free cheese, and enchilada sauces vary by brand. Using the same products as the recipe will help you get closer to the original points calculation.

How to Store and Reheat Leftover Enchiladas

One of the best things about this recipe is that it makes five whole enchiladas. If you’re cooking for a smaller household, you can enjoy some for dinner and save the rest for lunch.

Refrigerating

Allow the enchiladas to cool slightly, then transfer leftovers to an airtight container and refrigerate within two hours of cooking. Enjoy refrigerated leftovers within three to four days.

Reheating

To reheat an enchilada in the microwave, place it on a microwave-safe plate and heat until steaming hot throughout. The exact time will depend on your microwave and portion size.

You can also reheat the enchiladas in the oven. Place them in an oven-safe dish, cover loosely to help prevent drying, and heat at 350°F until hot throughout.

If the tortillas look a little dry, adding a small spoonful of enchilada sauce before reheating can help.

Can You Freeze Enchiladas?

Yes, you can freeze the cooked enchiladas. Place them in a freezer-safe container, separating portions if you want to make reheating easier. For the best quality, use them within two to three months.

Thaw overnight in the refrigerator before reheating, or reheat from frozen until the center is thoroughly hot. Avoid repeatedly cooling and reheating the same portion.

Frequently Asked Questions

Can I make these 2 point enchiladas spicier?

Absolutely! Use spicy red enchilada sauce, add jalapeños, or season the beef with chili powder and cumin. Remember to recalculate the points if you add ingredients that affect your total.

Do I have to use ground beef?

No. You can experiment with lean ground turkey or another filling you enjoy. The recipe’s original point calculation is based on extra-lean ground beef, so changing the protein may change the final value.

Can I add taco seasoning?

Yes! I actually intended to add taco seasoning when I first made this recipe but forgot. The enchiladas were still delicious, but seasoning is a great way to customize them. Check the nutrition information for the brand you use.

Can I use regular tortillas?

You can, but the points may be different. The original calculation uses the specific low-carb tortillas listed in the ingredients. Regular flour or corn tortillas have different nutritional values, so recalculate the recipe if you make a substitution.

Are these enchiladas good for meal prep?

Yes! They reheat well, making them a convenient option for preparing dinner ahead of time or packing leftovers for lunch. Store them in individual portions so you can grab exactly what you need.

How many people does this recipe serve?

The recipe makes five whole enchiladas. Cut each enchilada in half to make 10 servings at 2 WW points each, or serve one whole enchilada for 4 WW points.

Give These 2 Point Enchiladas a Try!

If you’re craving Mexican food, I hope these easy enchiladas hit the spot for you, too. I love recipes that don’t require a complicated ingredient list or hours in the kitchen, especially when they satisfy a comfort-food craving.

Sometimes the best recipes come from simply looking at what you already have in the refrigerator and trying something new. That’s exactly what happened here!

Whether you enjoy half an enchilada with a side of vegetables or a whole enchilada topped with a little light sour cream, this is an easy recipe to keep in your weeknight dinner rotation.

For more Weight Watchers-friendly recipe ideas, visit my WW recipe collection at A Mama Blessed. You’ll find more ideas to help make everyday meals delicious, practical, and easier to fit into your routine.

WW points: 2 points per half enchilada or 4 points per whole enchilada, based on the ingredient calculation. Verify the points using your current WW app and the exact brands you use.

Storage: Refrigerate leftovers for three to four days in an airtight container.

Note: Nutritional information and WW points can vary by brand and individual plan. Always verify using your own ingredients and current WW tools.

Happy cooking!