Enchilada Lasagne combines chilli, gooey cheese and soft tortillas. A great recipe for those following Slimming World, Weight Watchers or counting calories!
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍
This Enchilada Lasagne is full of Speed Foods – you can also serve it with some extra veg or salad, but it really is a whole meal in itself!
If you love Mexican style food, why not try our Syn Free Mexican Chilli Beef?
This Enchilada Lasagne is soooo much easier to make than standard enchilada’s – there’s no messing about trying to roll the wraps up, and the layering is very straight forward!
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What do I need to make this Enchilada Lasagne?
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This Enchilada Lasagne is really simple to make.
We also used a Deiss Grater to finely grate the cheddar. This grater makes a little cheese go a very long way, but watch out – It’s VERY sharp!
How Slimming World Friendly is this Enchilada Lasagne?
This Enchilada Lasagne is Syn Free!
You’ll need to use one of your Healthy Extra A options, and your Healthy Extra B to keep this recipe Syn Free – otherwise it works out at just under 12 Syns per portion.
You could split this between 8 portions rather than 4 to use less Healthy Extra’s, and serve with some extra accompaniments, like these Syn Free Rustic Potato Wedges!
You can make this Enchilada Lasagne as spicy or mild as you like – just add extra chilli powder for more of a kick!
Can I freeze this Enchilada Lasagne?
This recipe can be frozen, but please remember to do the following;
– Freeze it as soon as it is cold enough
– Use a container or bag that is suitable for freezing.
– Defrost thoroughly before reheating.
Make sure it’s piping hot before serving!
How do I make this Enchilada Lasagne?
Preheat the oven to 160°C. Spray a 24cm spring form tin with low calorie cooking spray and line the bottom with greaseproof paper.
Spray a large saucepan with low calorie cooking spray and add the minced beef to brown on a moderate heat for 5 minutes. While the meat is browning, chop the onion, courgette and peppers, and grate the carrot.
Add the veg to the meat and mix well. Turn down the heat and add the kidney beans (in chilli sauce), sweetcorn, spices, oxo cubes, tomato puree, garlic granules, worcestershire sauce and passata to the saucepan and mix well.
Leave to simmer for 25 minutes without covering.
Once the meat has cooked, and the sauce has reduced, you need to layer up the dish.
Place a Weight Watchers wrap at the bottom of the lined and low calorie cooking sprayed spring form tin. Place a layer of the meat and veg on top. Continue this pattern, ending with a layer of meat.
Finely grate the reduced fat cheddar over the top, and tear the mozzarella, spreading the pieces evenly over the whole area. Sprinkle with a little paprika to add colour. Place in the oven for 25 minutes until the cheese is golden.
Remove from the oven. Leave to cool slightly in the tin for 10 minutes (don’t worry, it’ll still be hot when you eat it!).
Once cooled slightly, run a knife around the edge, unclasp the spring form tin and carefully lift the tin away. Cut a wedge, and serve immediately!
This Enchilada Lasagne can also be left in the fridge and reheated – you would get a firmer texture if doing this.
Looking for some more slimming mince recipes?
Why not take a look at our Top Slimming World Mince Recipes article?
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Want to see how easy this Enchilada Lasagne is to make? Watch the video!
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