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Jan 07

Enchilada Cheese Rolls

Enchilada Cheese Rolls

Since my Pizza Logs were a huge hit, I thought it would be fun to apply the same concept to another one of my favorite foods, enchiladas. These fun Enchilada Cheese Rolls are saucy, cheesy, beany goodness and are incredibly fast and easy to throw together and they make a filling snack, main course or appetizer. You can make as many or as few as you’d like – the recipe is super easy to halve or even quadruple if needed. You can even customize the flavor! Like a little kick? Use spicy enchilada sauce or toss in some diced green chilies. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Enchilada Cheese Rolls

These rolls are perfectly satisfying comfort food all on their own, but feel free to experiment with different dipping sauces: guacamole (pictured – Wholly Guacamole spicy variety), salsa, queso, additional enchilada sauce, sour cream. There are tons of possibilities! 

Enchilada Cheese Rolls


After my first batch I did an experiment. For the rolls on the right I specifically pressed the edges together on the sides to seal them before baking. For the ones on the left with all the cheese leaking out, the only thing I did differently was I didn’t press the edges together (which you can see is where the cheese leaked out). Important step!

Enchilada Cheese Rolls

These Enchilada Cheese Rolls are saucy, cheesy, beany, and incredibly fast and easy to throw together!


  • ½ cup fat free refried beans
  • 8 egg roll wrappers, larger than wonton wrappers – often found in the produce section
  • 8 teaspoons enchilada sauce
  • 4 light Cheddar cheese sticks, like cheddar versions of string cheese, each cut in half to make two shorter sticks (such as Weight Watchers brand – recommended!)


  • Preheat the oven to 400. Lightly mist a large baking sheet with cooking spray and set aside.
  • Place the beans in a dish and microwave on high for 30-60 seconds until soft and warm.
  • Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and spread half a teaspoon of enchilada sauce horizontally across the center of the wrapper, leaving ½ inch or so of space on each side. Place half a cheese stick on top of the sauce and top that with a tablespoon of refried beans and another ½ teaspoon of enchilada sauce. Fold the bottom corner closest to you up over the ingredients and press. Fold the side corners in and tuck them as you give the filled section a 90 degree roll. Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled pizza log over the wet corner so that it adheres. Dip your finger in the water once again and run it along the sealed edge to adhere. Make sure you press any open edges on the sides closed (see photo comparison below) to avoid leaks. Place wrapped enchilada roll onto the prepared baking sheet. Repeat with remaining ingredients.
  • When all of the enchilada rolls are wrapped and on the baking sheets, mist the tops with cooking spray. Bake for 10-12 minutes, flipping once halfway through, until the wrappers are golden. Do not overcook.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
105 calories, 14 g carbs, 0 g sugars, 2 g fat, 2 g saturated fat, 7 g protein, 1 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 per piece) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 3 SmartPoints/ Blue: 2 SmartPoints/ Purple: 2 SmartPoints
Weight Watchers Points Plus:
2 per roll (P+ calculated using the recipe builder on weightwatchers.com)

19 comments on “Enchilada Cheese Rolls”

  1. Looks delicious! I will have to try them!

  2. Not a fan of beans… could I sub anything? Maybe some ground turkey or chicken, for the same points?

  3. OMG – I am going to the grocery store right now. The pizza logs were awesome; these will be even better!

  4. do you know how well these would freeze If I made some up I am the only one that would be eating them.

  5. Whoa. I love these. You come up with the best, light recipes!!!

  6. Susan B: I have frozen the original pizza logs with success.

  7. These are soooo good. My entire family loved them. Sealing the edges as I folded the wrappers up helped keep the cheese inside. Will DEFINITELY be making these again.

  8. I made these tonight but I use Morning star meatless crumbles, and Nasoya eggroll wraps since I am a vegetarian and for less calories, everyone really enjoyed them. Thank you for all the wonderful recipes!!

  9. I made these tonight and they were SO good!! I sealed all the edges and still ended up with cheese and beans oozing out…..oh well! The upside to that was that the cheese got all crusty and yummy on the cookie sheet-YUM!! Thanks for the recipe Emily! 🙂

  10. This comment has been removed by the author.

  11. I’m looking for easy snacks to bring to a superbowl party. Obviously i want them to be WW friendly so I know I don’t have to worry and these look perfect!

  12. Made a version of these for Super Bowl pre-party today. Did mine with shredded chicken coated in peanut sauce, pre-cut broccoli slaw, some thinly sliced peppers, cilantro— TOTALLY YUMMY!!

  13. Thank you for sharing superb information. Your site is very cool. I’m impressed by the details that you have on this website. It reveals how nicely you perceive this subject. Bookmarked this website page, will come back for extra articles. You, my friend, ROCK! I found just the info I already searched everywhere and just couldn’t come across. What a great web site.

  14. I make these all the time. I do have a tip though which I think makes them way better. After taking them out of the oven I spray a frying pan with fat free spray and crisp them up on each side. These taste like a fatty Mexican food dish to me and my 12 year old daughter loves them too. Add a dollop of low fat sour cream and its my favorite lunch

  15. Have you tried them in the air fryer? They look delicious!

  16. Welp, I learned the hard way that spring roll wrappers are NOT the same as egg roll wrappers. Learn from my very messy (but still delicious) mistake, EmilyBites fans! 🙂

  17. These are so delicious! My husband and I had them for dinner last night with a big green salad. They were filling! Definitely worth the two points each. We cooked them in our new air fryer. We will definitely be making this again.

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