Tuesday, March 1, 2011

Red Enchiladas

Another Hungry Girl winner! I love Mexican food - by far a favorite of mine! Luckily, that food is all about the flavor and most of the time can be transformed into some pretty healthy stuff. My hubby said this about these when reheating them the day after, "Mmmm...these really are pretty good." I tell ya - it's the spicy-ness!!! I guess they're a keeper around here :)

This recipe makes 2 enchiladas. Each enchilada is 3 Weight Watcher Points Plus Points.


2 large corn tortillas (I actually use high fiber low carb flour ones)
1 slice fat-free cheddar cheese, cut in half
2/3 cup enchilada sauce
1/3 cup fat-free refried beans
1/4 cup shredded fat-free cheddar cheese
1/4 cup chopped onions
1 tbsp. taco sauce (I used the Taco Bell jarred kind)
1/2 tsp. taco seasoning mix, dry
Optional toppings: fat-free sour cream, chopped scallions


1. Preheat oven to 400 degrees.

2. In a pan sprayed with nonstick spray, cook onions over medium heat until they begin to brown (about 2 minutes).

3. In a small dish, combine the onions with the refried beans, taco sauce, and taco seasoning. Mix well.

4. Spray a small baking dish with nonstick spray. Heat tortillas in the microwave until slightly warm. Lay the tortillas on a clean, dry surface, and then spread about 2 tbsp. of the enchilada sauce onto each one.

5. Place one half of the cheese slice on each tortilla.

6. Then, evenly distribute the bean mixture into the center of each tortilla.

7. Wrap the tortillas up tightly, and place them in the baking dish seam side down. Pour the rest of the enchilada sauce over the enchiladas.

8. Bake in the oven for about 10 minutes (until the enchiladas are hot). Remove dish from the oven, sprinkle shredded cheese over the enchiladas, and then return it to the oven for about 5 minutes (until the cheese is nice and melty).


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