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Sprinkle with cinnamon. Roll up, and place, seam side down, in a lightly greased baking dish. Bring butter and next 3 ingredients to a boil. Reduce heat, and simmer, stirring constantly, 3 minutes. Pour over enchiladas: let stand 30 minutes. Bake at 350 for 20 minutes.
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The filling: In large bowl toss apple slices with lemon juice. In a large skillet, melt the butter over medium heat. Add apples, stir in coconut sugar, cinnamon, and nutmeg. Cook, stirring, until apples are tender, about 4-5 minutes. Mix cornstarch with about 2 teaspoons of water and stir into apple mixture. Let cook until thickened, about 1-2.
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Preheat the oven to 350 degrees F (175 degrees C). Spoon fruit evenly onto all tortillas and sprinkle with cinnamon. Roll up tortillas and place seam side down on a lightly greased 8x8-inch baking pan. Bring white sugar, brown sugar, water, and margarine to a boil in a medium saucepan. Reduce heat and simmer, stirring constantly, for 3 minutes.
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Weight Watchers Chicken Enchilada Recipe. Combine the precooked shredded chicken and enchilada sauce in a saucepan over low-medium heat and heat for 5 minutes. Place 1/3 cup of chicken and enchilada sauce mixture in each tortilla, roll up and place seam down in an 8 x 12 non-stick cooking pan. Use the remaining enchilada sauce that is left in.
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Stir half a cup of chopped pecans through the apple filling. In the meantime, preheat your oven to 350℉/175℃ and line a baking tray with parchment paper. Heat butter and take the flour tortillas. Brush one side with the melted butter. Mix sugar with cinnamon and coat the butter side of the tortillas with this mixture.
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Preheat oven to 350 degrees. Spray 9 x 13 pan with non-stick spray and set aside. Peel, slice, and dice 8 apples and place into a medium size sauce pan. Add 4 tbsp vegan butter, 4 tsp cinnamon, and 8 tbsp maple syrup. Stir frequently and simmer until apples are soft. In a separate medium size sauce pan, combine 2 cups apple juice and 2 cups.
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Place a sprinkling of cheese over the meat mixture of each tortilla. Roll up each tortilla and place in a 9×13 sprayed pan. Evenly pour the enchilada sauce over the tortillas. Top with remaining cheese. Bake for 20-25 minutes. Enjoy! For more Weight Watchers™ friendly recipes, check out my W.W. recipe page here!
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Preheat the oven to 350F and very lightly grease a 7×11 baking dish with non-aerosol cooking spray. Peel, core and thinly slice the apples. Layer the apples slices in the bottom of the baking dish. Add 2 tablespoons of Splenda brown sugar blend and 1 teaspoon of apple pie spice to the apple slices.
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Preheat oven to 350°F. In a large bowl, stir together apples, 1/4 cup sugar, cinnamon and lemon juice; pour into a 1 1/2-quart baking dish. In a medium bowl, combine flour, oats and remaining sugar; cut butter into flour mixture with a fork and sprinkle over apple mixture. Bake until apples are tender and top is browned, about 45 minutes.
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Instructions. Preheat oven to 350 degrees. Spray 8x8 in dish with cooking spray. In a small bowl, mix 2 oz of cheese, 2 tbsp enchilada sauce, and refried beans until combined thoroughly. Spread two spoonfuls of enchilada sauce in the bottom of the baking dish.
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Microwave for about 30 seconds to heat them up. Scoop a bit of the chicken mixture into each of the three tortillas. Roll them up and place them in the casserole dish, seam side down to keep them together. Repeat for each of the tortillas, in groups of three. Sprinkle the cheese evenly over all of the enchiladas.
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Add a heaping 1/3 cup of the chicken mixture to the center of a tortilla. Roll up and place in the baking pan seam side down. Repeat with the other 5 tortillas. Add the reserved salsa verde mixture and the remaining cheese to the top of the tortillas. Place in the oven for 25 minutes, or until the cheese is melted.
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Begin the culinary journey with apple preparation precision. Peel, core, and thinly slice four cups of apples. Toss them in lemon juice to preserve freshness and prevent browning. In a bowl, orchestrate a sugar and spice symphony by combining granulated sugar, ground cinnamon, nutmeg, and cornstarch.
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Preheat oven to 350°F. Coat a large (9 X 13-inch) casserole dish with cooking spray. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add onions, both peppers, mushrooms and salt; cook, stirring frequently, until vegetables are softened, about 10 minutes. Stir in chorizo, lime juice, garlic, cumin and oregano; cook.
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Preheat oven to 400ºF. Coat a 7 X 11-inch baking dish with cooking spray. Combine spinach, ricotta, mozzarella, oregano, onion powder, salt and pepper in a large bowl; mix well. Spoon 1/4 of spinach mixture onto center of each tortilla. Roll up tortillas, fold in ends and place side-by-side in prepared baking dish.
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Instructions for WW Beef Enchiladas. Preheat your oven: 350º F. Grease a casserole pan lightly, the bottom only. Use 1/4 cup of enchilada sauce and cover the bottom of the pan after it is greased. Rolling the enchiladas: put some cheese and your carne asada meat into the center of a corn tortilla.
