Cheese Enchiladas Oamc Ww
Indulge in the comforting flavors of these Weight Watchers-friendly Cheese Enchiladas, a perfect balance of cheesy goodness and healthier twists. This easy-to-make recipe features tender corn tortillas filled with reduced-fat cheddar cheese, smothered in a savory low-sodium enchilada sauce, and baked to bubbly perfection. With a prep time of just 15 minutes, it’s a weekday win that’s ideal for meal preppers—aka OAMC (Once-a-Month Cooking) enthusiasts—as it freezes beautifully for future dinners. Top these enchiladas with fresh cilantro, chopped green onions, and a dollop of optional fat-free sour cream for a vibrant, crowd-pleasing dish with just the right amount of zest. Perfect for a lightened-up Mexican-inspired meal, this satisfying recipe fits seamlessly into your healthy lifestyle while delivering big flavor!
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Ingredients
- 12 pieces Corn tortillas
- 2 cups Reduced-fat shredded cheddar cheese
- 15 ounces Enchilada sauce (low sodium, store-bought or homemade)
- 1 for pan Non-stick cooking spray
- 2 tablespoons Green onions (chopped)
- 0.5 cup Fat-free sour cream (optional, for serving)
- 2 tablespoons Fresh cilantro (optional, chopped for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with non-stick cooking spray.
Step 2
Pour 1/2 cup of the enchilada sauce into the bottom of the baking dish and spread it evenly to coat.
Step 3
Wrap the corn tortillas in a damp paper towel and microwave them for 30-45 seconds to make them pliable.
Step 4
On a flat surface, place a tortilla and sprinkle about 2 tablespoons of shredded cheese in a line down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and cheese.
Step 5
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring all are coated. Sprinkle any leftover cheese evenly on top.
Step 6
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the edges of the tortillas start to crisp slightly.
Step 7
Once out of the oven, sprinkle the chopped green onions and cilantro (if using) on top. Serve warm with a dollop of fat-free sour cream if desired.
Step 8
To freeze for later (OAMC), assemble the enchiladas as instructed but do not bake. Cover tightly with plastic wrap and aluminum foil, label, and freeze for up to 3 months. To cook from frozen, bake covered at 375°F for 45-50 minutes, then uncover and bake an additional 10 minutes until heated through.
Nutrition Facts
| Serving size | (1385.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2197.7 |
| Total Fat 70.8g | 0% |
| Saturated Fat 30.4g | 0% |
| Cholesterol 160.0mg | 0% |
| Sodium 2614.4mg | 0% |
| Total Carbohydrate 309.0g | 0% |
| Dietary Fiber 45.8g | 0% |
| Total Sugars 20.5g | |
| Protein 102.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2232.0mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 2004.5mg | 0% |
Source of Calories