Enchilada Lasagne
Enchilada Lasagne combines chilli, gooey cheese and soft tortillas. A great slimming friendly recipe for those following any diet plan like Weight Watchers or counting calories!
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NutritionPer Serving
- Calories662
- Carbs66g
- Protein37g
- Fat8g
- Saturates3g
- Sugars12g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
This Enchilada Lasagne is packed full of tasty, nutritious veg – you can also serve it with some extra veg or salad, but it really is a whole meal in itself! You can make it as spicy or mild as you like – just add more or less chilli!
This Enchilada Lasagne makes a rich and indulgent tasting meal – it’s great to serve for the whole family, or as part of a dinner party This Enchilada Lasagne is soooo much easier to make than standard enchiladas – there’s no messing about trying to roll the wraps up, and the layering is very straight forward!
What diets is this Enchilada Lasagne suitable for?
This Enchilada Lasagne recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions;
- Weight Watchers Wraps
- Worcestershire Sauce
- Stock cubes
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Enchilada Lasagne?
This Enchilada Lasagne is really simple to make, and doesn’t need any special ingredients. There are a couple of items of cookware we use to make this Enchilada Lasagne which make it easier, but you can substitute with a standard cake tin if you need to.
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‘Yet another great easy dish for weekdays, tasty and warming on autumnal days!’
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24cm spring form cake tin. It comes with our unique Total Non-Stick System. It creates easy food release, saves time and effort and delivers perfect baking performance time after time.
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 many Calories are in this Enchilada Lasagne?
There are 662 calories per portion in this Enchilada Lasagne, which means it falls into our Special Occasion category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.
This Enchilada Lasagne is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 160°C. Spray a 24cm spring form tin with low calorie cooking spray and line the bottom with greaseproof paper.
Step 2
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.
Step 3
Add the veg to the meat and mix well. Turn down the heat and add the kidney beans (in chilli sauce), sweetcorn, spices, stock cubes, tomato puree, garlic granules, worcestershire sauce and passata to the saucepan and mix well. Leave to simmer for 25 minutes without covering.
Step 4
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 spring form tin. Place a layer of the meat and veg on top. Continue this pattern, ending with a layer of meat.
Step 5
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.
Step 6
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!).
Step 7
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.
Cook Enchilada Lasagne another way
Slow cooker
You can cook the mince in the slow cooker, but you’ll still need to bake this dish in the oven to melt the cheese.
Brown the mince in a saucepan, and then place all of the ingredients for the mince sauce (as per the recipe below) into the slow cooker. Cook on high for 4 hours. You may need to reduce the sauce down by leaving the lid off and letting it bubble until thick. Alternatively you could simmer in a saucepan until reduced.
Pressure cooker
You can cook the mince in the pressure cooker, but you’ll still need to bake this dish in the oven to melt the cheese.
Brown the mince in a saucepan, and then place all of the ingredients for the mince sauce (as per the recipe below) into the slow cooker. Cook on high for 4 hours. You may need to reduce the sauce down by leaving the lid off and letting it bubble until thick. Alternatively you could simmer in a saucepan until reduced.
What should you should serve with Enchilada Lasagne?
This Enchilada Lasagne is really a meal in itself, but it would go really well with any of the following dishes. Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values.
How do you know when Enchilada Lasagne is cooked?
The mince should be cooked until it has a thick and rich sauce – this will take around 25 minutes.
You should cook this Enchilada Lasagne until the cheese is golden and bubbling. This will take around 25 minutes.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Enchilada Lasagne in the fridge?
You should ideally eat this Enchilada Lasagne within a 30 minutes of cooking.
If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Enchilada Lasagne in the fridge for approximately 3 days or so.
Can I freeze Enchilada Lasagne?
Yes you can! 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.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Enchilada Lasagne?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes. Leave to stand for 2 minutes and then cook for a further 5-7 minutes until piping hot.
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Enchilada Lasagne
Enchilada Lasagne combines chilli, gooey cheese and soft tortillas. A great slimming friendly recipe for those following any diet plan like Weight Watchers or counting calories!
-
Prep Time
15 MINS
-
Cook Time
55 MINS
- KCals 662
- Carbs 66G
Instructions
- 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 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 Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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127 comments
See what others have to say
Karen halliwellWednesday 24th May 2023
Made this tonight for the first time. Tasted the sauce and it was a bit fiery for us so added some fat free natural yoghurt. Didn’t have mozzarella so spread the top wrap with light Philadelphia, then added Cheddar. Was absolutely gorgeous. Fed 3 adults and portion left to take to work tomorrow x
SharonWednesday 18th October 2023
Hi Karen, we’re so pleased you all enjoyed our Enchilada Lasagne. Thanks for sharing all your tips too!
Kay SnuggsSaturday 18th February 2023
Made this tonight and would cut down on the chilli as found it too spicy and I do like spice but this was a bit too much 😂 not sure if the wraps come in different sizes but mine definitely didn’t go to the edge of the tin and used a 25cm tin as stated
LisaSunday 5th March 2023
Hi Kay
Yes, it is quite a spicy dish! If you want to lessen the heat I’d leave out the chilli flakes, or adjust the quantity to your own taste.
Wraps do come in different sizes, but it shouldn’t make too much difference if they don’t quite reach the edge. It might just be a bit messier serving it up! We aren’t really fans of waste here but you could buy bigger wraps and cut them to size. Hope this helps
Yvonneed1Sunday 15th January 2023
Can I make this in my halogen air fryer instead of the oven
HollyThursday 19th January 2023
Hey Yvonne, We haven’t tested in a halogen air-fryer but it should be okay have a look at THIS article which includes a temperature and timing conversion guide, hope that helps!
SueFriday 26th August 2022
We absolutley love this dish. I always make a double batch of the chilli and freeze portion so we can freeze and either have with rice or make a super quick lasagne, or loaded nachos
HollyTuesday 30th August 2022
Hey Sue, thanks so much for your message! That sounds like such a good way to be organised and use the recipe in another way!
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