Weight Watchers Beef Enchiladas

white plate with two Healthy Carne Asada Enchiladas

5 from 6 ratings

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!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Mexican

Keyword: Weight Watchers

Servings: Servings

Calories: 428kcal

Author: Becca Ludlum

Equipment

Baking Dish
Vitamix Blender
Kitchen Knife

Ingredients

Ingredients in Enchiladas

12 corn tortillas
1 lb carne asada or meat of your choice
2 cups cheese shredded, reduced fat
½ cups enchilada sauce

Ingredients in Carne Asada

1.5 lb skirt steak diced into small pieces
¼ cup white vinegar
2 tbsp low sodium tamari or soy sauce
1 tsp garlic powder
2 tbsp lime juice from 1 lime
2 tsp olive oil
juice from 1 orange fresh squeezed
1 tbsp chili powder
1 tsp oregano
1 tsp ground cumin
1 tsp onion powder

Ingredients in Red Enchilada Sauce

20 Colorado red chili pods dried, stemmed, and seeded
3 cups water
¼ cup white vinegar
1 tsp oregano
½ tsp allspice
1 tsp garlic powder
1 tsp onion powder

Instructions

Instructions for WW 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 cup meat for two tortillas and 1/3 cup cheese for four enchiladas. 12 corn tortillas, 2 cups cheese, 1 lb carne asada
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 cup 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!

Instructions for Carne Asada

First thinly slice or dice the steak.1.5 lb skirt steak
Next combine all the marinade ingredients in a large zippered bag or container with lid. 1/4 cup white vinegar, 2 tbsp low sodium tamari, 1 tsp garlic powder, 2 tbsp lime juice, 2 tsp olive oil, juice from 1 orange, 1 tbsp chili powder, 1 tsp oregano, 1 tsp ground cumin, 1 tsp onion powder
Then add the diced steak to the container and mix to ensure it is completely covered by the marinade.
Place in the fridge for at least 1 hour, or overnight.
Coat a large skillet with olive oil or avocado oil and heat on medium-high heat. When the pan is hot, scoop the meat into the skillet and dispose of the marinade.
Cook the meat until the desired doneness (a minimum internal temperature of at least 145°F. (approx. 5-8 minutes)
Remove the carne asada from the heat and set aside until you’re ready to assemble your enchiladas.

Instructions to make the enchilada sauce

Add all of the enchilada sauce ingredients into a large sauce pan. 20 Colorado red chili pods, 3 cups water, 1/4 cup white vinegar, 1 tsp oregano, 1/2 tsp allspice, 1 tsp garlic powder, 1 tsp onion powder
Bring the sauce to a boil over high heat. Then reduce the temperature to medium heat and allow the chili pods to simmer for 15-20 minutes until the pods are soft.
Allow the chili pods to cool then dump all the contents of the sauce pan into a blender. Blend until the sauce is smooth.
Use the sauce immediately or store in the refrigerator/freezer until ready to use. The sauce will last for 5-7 day in the fridge and up to a month in the freezer.

Video

Notes

Each serving (using reduced fat cheese) of 2 beef enchiladas is 12 2025 Plan Point | 11 Blue Plan Points | 11 Green Plan Points | 11 Purple Plans Points | 11 2023 Plan Points.

Nutrition