Recipe: The Pioneer Woman's Sour Cream Enchiladas (WW friendly version)

I LOVE enchiladas.  LOVE them SO much.  So, when Ree went and posted a new enchilada recipe, I HAD to try them.  But, I also needed to stay on track with Weight Watchers.  With a few easy adjustments, I was able to do both.  Here's my Weight Watcher adjusted recipe (even if you aren't on WW this is still a tasty version).

Sour Cream Enchiladas (WW friendly at 10 pts for two)
12 corn tortillas
20 oz. red enchilada sauce
3 cups reduced fat shredded Mexican style cheese'
2 cups light sour cream
1/2 cup scallions, thinly sliced
1/2 tsp cumin
1/4 tsp cayenne

What to do:
1. Heat the enchilada sauce in a medium saucepan over low medium heat. Preheat the oven to 375.
2. Meanwhile, combine the sour cream, 2 cups of the cheese, the scallions, cumin and cayenne in a mixing bowl.
3. One by one, using tongs, place each tortilla into the sauce until soft (about 30 seconds) then remove and place in a shallow baking dish.
4. Drop a heaping spoonfull of the sour cream mixture into each tortilla and roll up.
5. Repeat with all tortillas and filling.
6. Drizzle extra sauce over the enchiladas and sprinkle remaining cup of cheese on top.
7. Bake for 15-20 minutes.
8. Allow to sit for 2 minutes before serving.

1 comment:

  1. I haven't made it yet, but I'm a little weary about the scallions. Does it give it a very onion-y taste? I dislike onions with a passion, so I don't want it to be scallion enchiladas with cheese and sour know?


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