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!
Amazing Weight Watchers Beef Enchiladas
Making the red enchilada sauce?
My recipe for homemade red sauce uses Colorado chilis and it’s the base for these amazing Weight Watchers beef enchiladas. Here in Tucson chili pods are available pretty much everywhere but since I know that’s not the case for everyone you can use these delicious chili pods that are available on Amazon.
What do I serve with these WW Beef Enchiladas?
These side dishes will go great with healthy beef enchiladas!
Feeling adventurous? Try filling your enchiladas with this healthy Chorizo and Eggs recipe!
How do you make these?
Before you can begin you’ll need to make the sauce! You can find the directions for that right here.
For the enchiladas,
1. Preheat your oven: 350º F.
2. Grease a casserole pan lightly, the bottom only.
3. Use 1/4 cup of enchilada sauce and cover the bottom of the pan after it is greased.
4. 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.
5. 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!
6. The last 3/4 C of enchilada sauce goes on top, after that is done you can top will the remaining cheese as well!
7. 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!
Do you have any pointers for making these skinny beef enchiladas?
I sure do! Just a few :)
- Leftover sauce is perfect for with tacos, mixed with shredded meat to make a red chili, or you can include it in pretty much any other southwest dish!
- You can make enchiladas with shredded chicken breast if you want to lower the points on this delicious Weight Watchers recipe.
- If you want to make these enchiladas in a hurry, just layer the ingredients! Cut the whole casserole into sections so you know how much a serving will be!
What makes these skinny beef enchiladas?
My Weight Watchers beef enchiladas recipe has just a few clean ingredients. There are no canned ingredients in these enchiladas, no extra oil, fat or lard.
My enchilada sauce is made from spices and chili pods and the carne asada is simple recipe with limited ingredients as well. There are still calories, fat, and carbs in these healthy beef enchiladas but thanks to quality ingredients and nothing processed this recipe is lighter and healthier than most!
How many points are in these Weight Watchers Beef Enchiladas?
The good news is that most of my recipes fit really well with healthy eat plans because they are made with whole food ingredients that are typically less processed and do not contain extra oils or fats.
Each serving of 2 beef enchiladas using fat free cheddar cheese is 14 Blue Plan Points | 14 Green Plan Points | 14 Purple Plan Points. I don’t count the homemade red sauce for points since it’s mostly water, spices, and chili pods. Of course you can calculate this however you’d like, I use the Weight Watchers recipe builder to figure out all of my recipes!
Note: The homemade red sauce is made with zero point foods but it’s blended into a sauce. If you are eating multiple portions of these healthy beef enchiladas you may wish to calculate and count the points for the sauce. In one serving, I don’t think it’s enough to count for points!
How do I lower the points in these healthy enchiladas?
I don’t think that this recipe requires much tweaking to be honest. It’s a generous portion for the points. That being said, there are always things you can do to lighten up the points.
The first thing I’d suggest is using shredded chicken…obviously that takes away the “beef” part of these beef enchiladas but that’s a really quick and easy way to reduce your points.
Second, find a fat free cheese. Kraft makes a good one that’s usually available at Walmart! It’ll help lower your points as well.
Finally, cut back on the number of tortillas. You can have the same amount of filling in fewer tortillas for a more point friendly option! If you make this as a casserole it’s an easy way to cut down on points without sacrificing flavor and texture!
Can I meal prep with these Weight Watchers enchiladas?
Yes you definitely can! These Weight Watchers enchiladas keep really well in the fridge. They reheat nicely and make a great recipe for lunches.
A pan of these beef enchiladas can be reheated throughout the week with little to no effort. You’ll have a tasty and healthy option on hand for quick meals if you choose to add this recipe to your meal plan!
Do these homemade beef enchiladas freeze well?
I think these are better fresh but you can freeze them if you’d like. Defrost them on the counter and then reheat in the oven on 350F for 30 minutes. Check for them to be ready every few minutes after that!
Printable Weight Watchers Beef Enchiladas Recipe:
Amazing Weight Watchers Beef Enchiladas
- 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!