Servings: 6

Weight Watcher Smart Points: 20

Preparation Time: 15 Minutes

Cooking Time: 15 Minutes

Ready In: 30 Minutes

Ingredients

  • 1 lb. cooked, shredded beef
  • 2 pts. tomato sauce (small can is what I used)
  • 1/2 lb. grated Cheddar cheese (Monterey Jack would be great too!)
  • 12 soft corn tortillas
  • 1/2 tsp. cumin
  • 1 beaten egg (I needed 2)
  • 1-2 c. enchilada sauce
  • 1 clove minced garlic
  • 2 sm. cans diced green chilies
  • 1 minced onion (I sliced mine thin, and used a small to medium onion)
  • 1/2 tsp. oregano
  • 1/2 tsp. salt
  • 1/2 c. sour cream
  • Vegetables oil

Instructions

  1. Heat 1/2 inch of oil in skillet and fry tortillas about 15 seconds each side; remove and pat off excess oil
  2. (I omitted this step, it seems like too many unnecessary calories, and it tasted great without it!) In separate skillet, heat 2 tablespoons oil and saute onion until tender
  3. Add chili peppers, garlic, tomato sauce, salt, and pepper
  4. Add shredded beef
  5. Simmer uncovered 10 minutes
  6. Dip tortillas in egg, fill with sauce mixture, roll and place in shallow greased baking dish
  7. Pour enchilada sauce over tortillas, top with grated cheese and bake uncovered at 350 degrees for 15 minutes
  8. Serve with a dollop of sour cream on each portion
  9. Serves 6.

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