WEIGHT WATCHERS ENCHILADAS RECIPES

Steps:

• Preheat oven to 350. Spray shallow 2 quart casserole dish with nonstick spray.
• Heat oil in large nonstick skillet over medium heat. Add sausage, bell pepper, and onion and cook, breaking sausage apart with wooden spoon, until browned, about 8 minutes.
• Add chili powder and cumin and cook, stirring, 1 minute.
• Stir in tomatoes with their juice,black beans, pinto beans, and black pepper. Reduce heat and simmer about 5 minutes.
• Place tortillas on work surface. Evenly spoon sausage mixture down center of each tortilla and roll up to enclose filling.
• Place enchiladas seam side down in prepared casserole dish and sprinkle evenly with cheddar.
• Bake enchiladas until heated through and cheese is melted, about 30 minutes. Let stand 3 minutes before serving.

Steps:

• Preheat the oven to 425°F. Coat a 13 x 9–inch baking dish with cooking spray. In a medium bowl, toss together the chicken, scallions, and ¼ cup enchilada sauce. In another medium bowl, whisk together 1 cup water, the remaining enchiladas sauce, pumpkin, smoked paprika, and salt.
• Spread 1? cups sauce in the bottom of the prepared baking dish. Divide the chicken mixture evenly among the tortillas (about ¼ cup each). Roll up the tortillas and arrange them, seam side down, in the baking dish. Pour the remaining sauce over the tortillas; sprinkle evenly with the cheese.
• Cover the dish with foil and bake until the cheese melts and the sauce is very bubbly, about 25 minutes. Serve the enchiladas with pico de gallo; garnish with cilantro, if desired.
• Serving size: 2 enchiladas and 2 tbsp pico de gallo