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