Turkey-Bean Enchiladas

From Weight Watchers

Ingredients

Yields 4 servings at 6 points each
  • 6 medium scallions, white and light green parts chopped
  • 2 cups cooked skinless light meat turkey (or chicken), cubed
  • 15 oz. canned pinto beans, drained and rinsed (or black beans)
  • 1 cup canned enchilada sauce, or taco sauce, divided (or make your own)
  • 4 medium tortilla, flour, fat-free (you can use whole wheat if you prefer)
  • 1/2 cup shredded reduced-fat Mexican cheese

Directions

  • Preheat oven to 350 degrees.
  • Combine scallions, turkey, beans and 1/2 cup enchilada sauce.
  • Fill each tortilla with 1/4 of turkey-bean mixture. Fold in sides and then top and bottom of tortilla to completely enclose filling. Place seam-side down in a 9x13 baking dish.
  • Pour remaining 1/2 cup enchilada sauce over top of enchiladas and top with cheese. Cover pan and bake until heated through and cheese is hot and bubbly, 20 minutes.
  • You can add sauteed vegetables like red and green peppers, onion, mushrooms, etc to this recipe without adding points. Remember if you sautee in oil, you have to account for those points. I sautee in a non-stick pan sprayed with a little "Pam" olive oil spray. That's no extra points.
  • Source: Weight Watchers 11/2006

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Copyright © 2007 by Cheryl K. Qualls. Last updated 18-Jan-2007. All rights reserved.