Cheesy Low Carb Beef Enchiladas August 10 2011 2 Comments

Skinny Dip Low Carb Enchiladas Serves 6
.
1 bag Skinny Dip Noodles, any shape, chopped
6 egg crepes (see below)
1 lb extra lean ground beef
8 oz spicy Monterey Jack cheese, shredded
1 cup red enchilada sauce
4 oz can diced green chiles, drained & chopped
1/2 medium onion, diced fine
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
.
Preheat oven to 350 F.  Treat a 9x13" baking pan with cooking spray or use a Misto sprayer.  Make 6 egg crepes.  Rinse, drain and boil rice pearls for 1 minute.  Drain again and dab with paper towels.  Add to a small bowl with 1/4 cup enchilada sauce, ground cumin, salt and pepper, let sit.
.
Make Filling:  Cook ground beef, onion, garlic & chiles in a nonstick skillet until meat is no longer pink, drain fat.  Stir in rice pearls.
.
Make Egg Crepes:  Beat 5 egg whites until foamy.  Heat an 8" nonstick skillet treated with nonstick cooking spray.  Using 1/6 of the egg mixture, swirl over the bottom "crepe style" until cooked through. Carefully remove and set aside. Make 6.
.
Make Enchiladas:  Lay a egg crepe flat.  Spread 2 teaspoons enchilada sauce to the edge.  Spoon 1/6 of the filling down the center.  Sprinkle with 1 tablespoon cheese.  Roll up and lay seam side down in the baking pan.  
.
Drizzle remaining sauce over the enchiladas. Sprinkle with 1/2 cup shredded cheese. Cover and bake 20 minutes or until hot.  Let sit 5 minutes then serve.
.
Tip:  Use chicken, green enchilada sauce & 3 tablespoons sour cream for chicken enchiladas.
.
Nutrition Per Enchilada
.
Calories:  210.....Carbs:  5 grams.....Protein:  25 grams
Fat:  10 grams     Sodium: 341 mg     WW Points Plus: 5
.