I so need to mix life up. Thankfully, Weight Watchers allows me to do it. You can’t beat the versatility of it. So, this post is devoted to my customized Weight Watchers Freestyle Enchilada Casserole Recipe.
I hope you enjoy it as much as I do.
To the left, you’ll see a pic, my niece, Erica, snapped of me gabbing. She didn’t know how much it blessed me because it was the first pic showing my weight loss progress. Wish I had buttoned my jacket because some of that width is air. But, that’s OK. I’ve got my Weight Watchers Freestyle Enchilada Casserole Recipe!
Best news: I’ve lost 6 pounds since this pic! My Weight Watchers Freestyle journey is a large contributor to that weight loss. So is my Weight Watchers Freestyle Enchilada Casserole Recipe. Am I mentioning it enough? I hope so because if I could tattoo it on my leg I wound.
No, I wouldn’t. I’m just being silly again. But, I do love it to the moon and back!
Also, what ya think of my new haircut? Lighter and I love it.
Back to WW
One of the things I love about Weight Watchers Freestyle is I can enjoy just about anything yummy and still stay on plan.
One of my favorite things to eat is Mexican food.
Honey, I can enjoy Mexican food every single day. One of my favorite dishes is enchiladas. Well, making traditional ones can be a booger when it comes to Weight Watchers. Talk about going through a day’s allotment of Points in one svelte swoop.
But, I think I have figured it out.
This yummy, Freestyle version of an enchilada bake is full of protein yet only about 2 to 3 points for the entire serving. According to the Weight Watchers’ Recipe Builder, the entire dish is only 8 points, so you figure the math.
Also, as I’ve stated before, I am not a cook, chef, or wannabe culinary expert. I’m just a food snob struggling to keep this thing interesting. I’m so sick of eggs, veggies, and fruit. Are you?
Here’s what you need to make my Weight Watchers Freestyle Enchilada Casserole:
1 packet of taco seasoning
99% fat-free ground turkey
1 cup fat-free cheddar cheese (or more, it’s FAT-FREE!)
Black olives, sliced (however many you like)
1 can of enchilada sauce (1 SP or less per serving)
1 jar of mild jalapeño peppers (spicy, if that’s your bag)
1 can black beans, rinsed and drained
1/4 cup of water
3 Ole Xtreme Wellness High Fiber Low Carb Wraps (1 Point each)
1. Brown the ground turkey in a non-stick skillet.
2. Meanwhile, combine all of the ingredients except for the cheese and taco seasoning in a large bowl. Mix together.
3. Pour enchilada sauce in another deep bowl or dish.
4. After the turkey has browned, sprinkle the taco seasoning over the meat. Stir.
5. Pour in the water and stir completely to combine.
6. Allow it to simmer about 10 minutes.
7. You sit down and relax (required).
8. Add the meat to the other ingredients and combine them.
9. Pour just a bit of the enchilada sauce in the bottom of your baking dish. Spread it around a bit. Note: this will keep your enchiladas from sticking to the bottom of the dish.
10. Dip your tortilla into the sauce. Cover completely. Lay it in the bottom of your baking dish. This is your first layer.
11. Add a layer of the meat bean mixture.
12. Dip another tortilla in the sauce to form a second layer. Continue layering meat/tortillas until you’re done. For some reason, I like mine just two maybe three layers high. It’s enchiladas, not a cake.
13. Pour the remaining sauce over top. Sprinkle with cheese. Add sliced olives to the top. I like to see them.
Bake 20 to 25 minutes or until heated through. For some reason, fat-free cheese melts slowly. I usually remove it before it’s all melted because I fear over-cooking.
Top with plain Greek yogurt, sliced green onions or whatever garnish floats your boat.A Weight Watchers Freestyle Enchilada Casserole Recipe you must try! #weightwatchers Click To Tweet
Pin now and make this beauty soon!
On my plate before the HUMONGOUS dollop of plain Greek yogurt and hot salsa. : )
P.S. I did the tomatoes for you. Normally, I wouldn’t. LOL
I love ya for reading! Let me know if you make this.