Enchilada Lasagne

  • 15MINS
  • 55MINS
  • 662KCAL

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!

Easy Peasy Enchilada Lasagne pinchofnom.com
4

NutritionPer Serving

  • Calories662
  • Carbs66g
  • Protein37g
  • Fat8g
  • Saturates3g
  • Sugars12g

 

Enchilada Lasagne - Pinch of Nom Slimming Recipes

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.

How Weight Watchers friendly is this Enchilada Lasagne recipe?

  • You need to count 17 Points per portion of this Enchilada Lasagne recipe if you’re on WW Green.
  • You need to count 16 Points per portion of this Enchilada Lasagne recipe if you’re on WW Blue.
  • You need to count 16 Points per portion of this Enchilada Lasagne recipe if you’re on WW Purple.

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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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 2 pinchofnom.com

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 3 pinchofnom.com

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 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.

Step 4 pinchofnom.com Step 4 pinchofnom.com

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 5 pinchofnom.com

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.

Enchilada Lasagne - Pinch of Nom Slimming Recipes

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.

 

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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
WW Points
  • 17 Green
  • 16 Blue
  • 16 Purple

Ingredients

  • 500 g 5% lean minced beef
  • 1 courgette
  • 1 carrot
  • 1 large red onion
  • 2 peppers
  • 395 g kidney beans in chilli sauce (1 large can)
  • 200 g sweetcorn (1 small can)
  • 500 g tomato passata
  • 100 g tomato puree
  • 1 tbsp garlic granules
  • 2 beef Oxo cubes
  • 2 tsp dried oregano
  • 1 tbsp Worcestershire sauce Or Henderson's Relish
  • 1 tbsp ground cumin
  • 2 tsp chilli powder
  • 2 tsp dried chilli flakes
  • 1 tbsp paprika
  • 4 Weight Watchers wraps
  • 140 g reduced fat mozzarella
  • 80 g reduced fat cheddar
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  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.
  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.
  3. 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.
  4. Once the meat has cooked and the sauce has reduced, you need to layer up the dish. 
  5. 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.
  6. 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.
  7. 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!). 
  8. 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.

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99 comments

See what others have to say

Karrie ScarbrowFriday 18th September 2020

I don’t like mince is there anything else I could use ie diced chicken etc. As I just don’t like the texture of the mince

Reply

    LisaFriday 18th September 2020

    Hi Karrie
    Yes, you could use chicken, just make sure you cut it small or it might fall apart.

    Reply

Lesley smithThursday 9th July 2020

Hi, been looking for picture of veggie lasagne out of 1st planner book, have typed in pinchofnom.com/planner but cannot find colour picture…help

Reply

HeatherMonday 29th June 2020

Which book is the recipe enchilada lasagne in?

Reply

    HollyMonday 29th June 2020

    Hi Heather, the Enchilada Lasagne isn’t in either of our books but is available on our website. There is a Fajita Pie in book 1 that is very similar that you might like to try! Hope that helps.

    Reply

JanineThursday 25th June 2020

Absolutely LOVE this recipe. It’s so delicious and such an authentic mexican flavour.
I enjoy making this recipe as a chilli and serving with rice sometimes too rather than lasagne style.
Thanks for the fab recipes!

Reply

    Steve CowderoyFriday 26th June 2020

    Hi Janine, thanks for getting in touch with us. So happy that you enjoy making this recipe, nice idea to have it as a chilli. Keep up the good work.

    Reply

Rachel McNameeWednesday 10th June 2020

Hi just bought the cookbook but this recipe doesn’t appear to be in it. Is it in another of your books? I know it’s online but i love a cookbook. Many thanks x

Reply

    LisaThursday 11th June 2020

    Hi Rachel. The Enchilada Lasagne is currently only available on the website. Thank you for buying the book. We hope you’ll find loads of fab recipes in there to enjoy.

    Reply

CarolThursday 4th June 2020

Made this absolutely delicious will be making this again thanks x

Reply

    SharonThursday 4th June 2020

    Hi Carol, we’re really pleased to hear that you enjoyed this recipe, thankyou for taking the time to tell us.

    Reply

Samantha FranklandMonday 18th May 2020

How big is a 662 calorie portion please? Thankyou x

Reply

    Holly LevellMonday 18th May 2020

    Hi Samantha, the Enchilada Lasagne serves 4 people at 662 kcal per portion. Hope that helps!

    Reply

NikkiTuesday 28th April 2020

The results seem a little dry compared to when I previously made it. Has the recipe changed, as I remember adding a tin of tomatoes and less tomato puree. Thanks

Reply

    LisaWednesday 6th May 2020

    Hi Nikki. We haven’t changed this recipe. Maybe your passata was a little thicker than usual or the sauce reduced too much. You can always add a little extra water to the sauce if you feel it is a little dry. Hope this helps.

    Reply

Sarah NelsonMonday 2nd September 2019

Hey … has anyone done this without wraps and just with rice? Just wondering if it still needs to go on the oven? Or could I just serve it as soon as the mince is cooked? Thanks!

Reply

    Emma TThursday 19th September 2019

    Hi Sarah,

    It wouldn’t need to go in the oven ????

    Reply

john newallFriday 9th August 2019

I made this recently and it was absolutely beautiful. It made 3 dinners in total. 2 quarters for me and my wife and another 2 for myself. There is plenty to go around or for 4 people in one sitting. I just used normal tortillas. In effect your only using 1 tortilla per quarter anyway so I felt it was still ok this way.

Reply

ClaudiaWednesday 3rd July 2019

Hi!! Planning on making this tonight as me and my partner have a bad habit of making chilli whenever we have mince to cook (obsessed with mexican food!!) just curious, i tried a recipe slightly similar to this before and the wraps went hard and crispy and it was impossible to eat!! Does this happen with this recipe? Or does the sauce from the chilli keep them pretty soft? Thanks!! 🙂

Reply

    CateWednesday 3rd July 2019

    The sauce keeps the wraps soft 🙂

    Reply

HeatherMonday 17th June 2019

The recipe says to cook at 160 for 25 mins but the video says 180 for 1 hour. Just wanted to check what one it is?

Reply

    Emma TThursday 20th June 2019

    Hi Heather,

    The details in the recipe are correct ????

    Reply

YvonneMonday 10th June 2019

Just made this yesterday and it was a total hit! Tasted delicious, feels filling and looks the business.
I only ate one eighth the first time which a pretty good portion and put the rest in the fridge. We had it the next day and it was still great hot (microwaved) or cold. I only used the 2 tspns of chili flakes and left out the 2 tspns of chili powder and it was still a bit too hot for us. We quite like spicy food so not sure about that aspect. Otherwise superb and will be making again. It would make an impressive dinner party meal.

Reply

    Emma TThursday 20th June 2019

    Ahhhh I’m so glad you enjoyed it! ????

    Reply

Helen WhiteSunday 9th June 2019

As my other half isn’t keen on spicy food I made a variation using lean mince beef, Mediterranean vegetables, mushrooms and onions. It was just wonderful and my normally picky other half declared I must make it more often and is encouraging me yo try different fillings which I will! Very many thanks for a great recipe.

Reply

    Emma TThursday 20th June 2019

    Ahhhh that’s awesome! So glad you enjoyed it! ????

    Reply

Tracy BeardsellSaturday 4th May 2019

We love this, but was wondering if I could make it In the slow cooker as a stand alone chilli? Would I just brown off the mince and then just put that and all the other ingredients in – maybe leaving kidney beans out and adding them at the end? Does that sound right?

Reply

    CateFriday 31st May 2019

    Yes you could make it as a chilli, either way you described! 🙂

    Reply

Caroline JuddSaturday 20th April 2019

Just tried this tonight, tasted lovely. My only criticism is we struggled to get it out of the pan when we layered it up. Made a right mess. So next time will do it in a deep dish and just cut it out like a pie.
Think it’s gonna be a family favourite.

Reply

    CateFriday 26th April 2019

    So glad you enjoyed it! It can be very messy if not left to cool for a while first, serving out of a dish like a pie is a great idea! 🙂

    Reply

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