4 Point Enchiladas

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!