0033. Beef Enchiladas

Cook Time:

25 minutes

Prep Time:

20 minutes

Servings:

4

Wait Time:

0 minutes

Ready Time:

45m

Rating:

• 2 (15 1/2 ounce can) enchilada sauce
• 1 (pound) lean ground beef
• 1/2 (medium) onion, diced
• 1 (cup) cooked rice (or quick cook some minute rice while meat is browning)
• 1 (cup) shredded colby jack cheese
• 8 (6 inch) flour tortillas

1. Preheat oven to 375F.
2. Pour 1/2-cup enchilada sauce in one 9 x 13 casserole dishes, and set aside.
3. Spray non-stick skillet with vegetable oil spray and brown ground beef and half the onion until done.
4. Stir the cooked rice into the beef. Add 1 cup of enchilada sauce and 1/2 cup cheese. Mix well.
5. To roll enchiladas: Place 1/2 cup of meat mixture in middle of each flour tortilla, roll up loosely and place seam side down in casserole dish. Roll all remaining tortillas and meat (4 tortillas of each).
6. Pour remaining enchilada sauce over rolled tortillas and top with remaining cheese.
7. Bake for 20-25 minutes until bubbly and hot. Serve with sour cream.

***I don't measure the amount of enchilada sauce. I don't care for it that much so basically I just pour a little into the bottom of the casserole dish to keep the enchiladas wet, pour enough into the rice mixture to get it wet, and pour enough on top to make sure the tortillas don't dry out while they bake. And of course I use WAY MORE CHEESE than is strictly necessary. :) I top with guacamole and/or sour cream and black olives because they're delicious and all meals should include guac and black olives. lol. Also, I use corn tortillas instead of flour. Because corn tastes better.

0025. Bubble up Enchiladas

Start off with browning some ground turkey or beef, whichever you prefer.

Open a can of biscuits and cut the biscuits into 4ths, like the picture shows above.

Add in your favorite jar/can of enchilada sauce. Or if you’re feeling up to it make your own. Here you can also add in other ingredients to, like corn or black beans.

Layer your biscuits on the bottom of the dish and spread the biscuits out.

Add in the beef mixture on top of the biscuits.

Then top it with some cheese and bake in the oven for 25 minutes at 350. Serve with your favorite taco toppings.

Nutrition Info: Calories 390 | Fat 11.5g | Carbohydrate 36g | Fiber 2g | Protein 33g

Weight Watcher Recipes 6 points (old points)

Points Plus: 10

Serves 6

1 pound lean ground turkey
1 (10 ounce) can enchilada sauce

1 (8oz ) can of tomato sauce (this optional, I do not use this but the recipe says to add it in with the enchilada sauce)
1 16 oz can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican Cheese

Extra Ingredients
Green Onions, black olives, salsa, etc.
Fat Free Sour Cream

Preheat oven to 350 degrees. Brown turkey and drain if needed. Mix in a can of enchilada sauce and tomato sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Then you just dump it all in a greased casserole (I use 8 X 11) and bake for 25 minutes until the biscuits are cooked through. Usually I use a tooth pick to see if the biscuits are done. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.

Notes: Add in a can of black beans or corn (when the beef is cooking in the pan), or sprinkle with some green onions. Top with a tablespoon of fat free sour cream.

You can make into 8 servings