Weight Watchers Breakfast Enchilada Recipes

Steps:

• Preheat oven to 400ºF. Coat a shallow baking dish with cooking spray.
• Heat oil in a large skillet over medium heat. Add scallions, green pepper, tomato and garlic; sauté 5 minutes.
• Add egg whites and whole eggs; cook until eggs are scrambled, about 3 minutes. Remove skillet from heat and stir in cheese, cilantro, salt and black pepper.
• Place a tortilla on a flat surface; spoon 1/4 of egg mixture onto center of tortilla and roll up tortilla. Fill remaining tortillas with remaining egg mixture, then place tortillas side-by-side in prepared baking dish; lightly coat with cooking spray.
• Bake until golden brown and tortilla ends are slightly crisp, about 10 minutes. Serve with sour cream and salsa spooned over top.
• Yields 1 enchilada, 2 tablespoons of sour cream and 2 tablespoons of salsa per serving.

Steps:

• Preheat oven to 350. Spray shallow 2 quart casserole dish with nonstick spray.
• Heat oil in large nonstick skillet over medium heat. Add sausage, bell pepper, and onion and cook, breaking sausage apart with wooden spoon, until browned, about 8 minutes.
• Add chili powder and cumin and cook, stirring, 1 minute.
• Stir in tomatoes with their juice,black beans, pinto beans, and black pepper. Reduce heat and simmer about 5 minutes.
• Place tortillas on work surface. Evenly spoon sausage mixture down center of each tortilla and roll up to enclose filling.
• Place enchiladas seam side down in prepared casserole dish and sprinkle evenly with cheddar.
• Bake enchiladas until heated through and cheese is melted, about 30 minutes. Let stand 3 minutes before serving.