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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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with non-stick cooking spray.
Pour 1/2 cup of the enchilada sauce into the bottom of the baking dish and spread it evenly to coat.
Wrap the corn tortillas in a damp paper towel and microwave them for 30-45 seconds to make them pliable.
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.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring all are coated. Sprinkle any leftover cheese evenly on top.
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.
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.
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
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 2614 mg | 114% | |
| Total Carbohydrate | 309.0 g | 112% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 20.5 g | ||
| Protein | 102.6 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2232 mg | 172% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2004 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
