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!

Enchilada Lasagne | Slimming & Weight Watchers Friendly

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 tasty 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! 

Enchilada Lasagne | Slimming & Weight Watchers Friendly

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 enchilada’s – there’s no messing about trying to roll the wraps up, and the layering is very straight forward!

If you love Mexican style food, why not try some of these recipes?

How many Calories are in this Enchilada Lasagne?

There are 662 Calories per portion in this Enchilada Lasagne, which means it falls into our Weekly Indulgence category. 

You could easily cut the portion size in half, and serve it with an accompaniment to cut the amount of calories down!

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.

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, and 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 13 Points per portion of this Enchilada Lasagne recipe.

It’s super tasty and filling for so you could easily serve half a portion and enjoy it with extra vegetables or a side salad!

How to make Enchilada Lasagne

Making this dish is really easy! Here’s a summary; 

  • Brown the mince and vegetables

Enchilada Lasagne | Slimming & Weight Watchers Friendly

  • Add the other sauce ingredients and simmer until rich and delicious

Enchilada Lasagne | Slimming & Weight Watchers Friendly

  • Layer up in a lined spring form tin

Enchilada Lasagne | Slimming & Weight Watchers Friendly

  • Top with cheese and bake until golden and bubbly

Enchilada Lasagne | Slimming & Weight Watchers Friendly

  • Serve with your choice of accompaniment from the list below.

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. 

Enchilada Lasagne | Slimming & Weight Watchers Friendly

Do you need any special ingredients to make Enchilada Lasagne?

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This Enchilada Lasagne is really simple to make, and doesn’t need any special ingredients.

There are a couple of cookware we use to make this Enchilada Lasagne…

You’ll need a 24cm spring form cake tin like this one from Amazon.

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!

Can you cook Enchilada Lasagne another way?

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.

Slow Cooker: 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 | Slimming & Weight Watchers Friendly

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. 

Enchilada Lasagne | Slimming & Weight Watchers Friendly

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 Campfire Stew?

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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One of our Instagram followers @gemmab_sw made this dish and loved it!
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Enchilada Lasagne | Slimming & Weight Watchers Friendly
One of our Instagram followers @claire_louise_83 made this dish and loved it!

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Enchilada Lasagne | Slimming & Weight Watchers Friendly

Votes: 76
Rating: 3.86
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Servings

Prep Time

Cooking Time

people 15 minutes 55 minutes

Calories

WW

Carbs

662kcal 13

Smart Points (Flex/Freestyle)

Coming Soon

Per people Per people Per people
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INGREDIENTS
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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.  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.
  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.
  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!). 
  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.

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

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 (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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81 Comments
  1. Just want to say that I absolutely love your recipes and thankyou for sharing them! I’ve pretty much cooked all of them and have never been disappointed! I use all of your lovely recipes weekly and my family love them! I get excited when I see a new one to try! 😂. And I’ve just seen this one, which I’ll be cooking this week! I can’t wait for your book to come out! I will definitely be buying!!! 😃😃😃😃

  2. Made this for tea tonight and loved it. I just had an eighth with loads of salad and was full up. Will definitely be making it again …

  3. I made this last night, WOW! It was amazing, my friends all liked to too and i still have enough for leftovers today. SO simple to make and completely delicious – thank you!

  4. Hi, I have just made the sauce mix up and even though I missed out the chilli flakes and only put 1tbs of chilli powder in and i think it will be too hot for my child and hubby, is there anyway to salvage this before I start putting it together, Thanks very much Tina

  5. Loving all the recipes, currently cooking this and feel I have a lot of sauce left in the saucepan after allowing to simmer for 25 mins. The Oxo cubes I added with water rather than sprinkled on – is this where I have gone wrong? 🤔😑

  6. This may be a silly question, however i will ask anyway- if using turkey or chicken mince would you still use a beef Oxo cube? Thank X

  7. I’ve used a spring form tin as recommended and have juice from the lasagne dripping out all over the bottom of my oven. Have I done something wrong?
    Also the wraps were much smaller than the diameter of the tin but I used weight watchers wraps and a 24cm tin.

  8. My family do not like kidney beans. Can you recommend an alternative? Is the kidney beans in chilli sauce vital for the flavour? (I could make it into a paste otherwise).

  9. I made this last week and put remaining half in freezer which I had for dinner this evening. Thought it was much nicer out of freezer! Didn’t add kidney beans as I don’t like them. Added extra speed veg instead

  10. Hi. The last time I used chilli kidney beans i found it way to spicy and couldnt eat what I had cooked,could i use normal kidney beans or half and half would it affect the over all taste of the dish.

  11. Hi, do you think I could use a beef stockpot instead of an oxo cube? Or could I just leave it out? I need to make it gluten free 😊

  12. Thanks for sharing this recipe. It looks absolutely amazing, I’ll be making this one day this week. Have you ever considered getting an app for all of your recipes? Keep up the brilliant and helpful work ladies x

  13. OMG… I made this Monday night and it was amazing. Hubby said it smelt amazing when he walked in the door. He cleared his plate and even told me how nice it was later on in the evening!! Had 2 portions left for my lunches this week and I had a small side (speed!) salad with it. Delish, will definitely be making this again 🙂

  14. How long do you cook for in the oven? Your recipe states 25 mins on 160, your video says 1 hour on 180. Which is it?

  15. Can I use grated mozzarella cheese rather than the one you pull apart or will it not spread enough (not really sure what the difference is between them)

  16. LOVE this recipe! Made it with chicken rather than the mince last time, and it was even better. Fed it to some non-SW family and there was a fight over the last piece! Result, I reckon!!

  17. Hi I made this last night it was sooooo nice minus the sweet corn tho going to reheat the rest would it be ok reheated in the microwave ya think? X

  18. I thought i had kidney beans when i made this. Only to dind i had nine. I used mixed beans in spicy tomato sauce instead. It was very tasty. I froze a xouple of portions nd reheated later in the week. Great recipe.
    Sylvia

  19. I made this today and I have to say it’s delicious. The whole family loved it and I will definitely be making it again. Thanks for the recipe 🙂

  20. I have just made this, I want to eat it tomorrow, will it be ok kept in fridge in tin and we can just put it in oven tomatoes row night?

  21. I have made this recipe and it is absolutely lovely, would feed more between 6-8 with a nice big salad. I have also made it as a stand alone chilli with rice (without the wraps and cheese) and its better than most chilli recipes out there.

  22. I love this recipe, and have made it a few times now.
    We have to freeze half of this as there are only 2 in our household, and it is so much easier to freeze in squares.
    So I was wondering if I could cut this into four equal portions in the following way.
    Firstly cut a square out of the centre and divide this into 2 portions for the freezer, then serve up 2 of the the outside crescents for each of two portions to eat now. My question is mathematical, how big should the centre square be to keep it all even.
    Sorry about this I have to admit to being a little OCD, and my maths/geometry was never that good, something to do with areas and square roots I think.
    Anyway I probably gave you all a good laugh, so not totally wasted.

    1. Hi Nicola, all figures are approximate, but good enough for the real world 😉

      r is radius of the tin (i.e. 24/2 = 12cm)

      Area = pi * r-squared = 452 sq cm

      One portion will be this divided by four, 113 sq cm, two portions will be this divided by two, i.e. 226 sq cm.

      A two portion square would have sides of sqrt of this, i.e. 15cm

      Divding this by two wil give us the distance from the centre of the tin, i.e. 7.5cm

      It’d be simpler to measure from the outside edge, which will be 12 – 7.5, i.e. 4.5cm

      So, I’d suggest measuring-in 4.5cms from the left and right edges and cutting these lines
      to produce two ‘large’ wedges. Then measure in the same distance top and bottom and cut these
      two ‘small’ wedges. One large wedge plus one small wedge should be a portion.

  23. Super recipe – simple and very impressive! Family loves it. I use the left over chilli to stuff baked potatoes – great next day lunch! Thank you so much for your wonderful site.

  24. I like this recipe. There is about enough spice in it for me . I am wanting to make it for someone else who doesn’t like anything to spicy. Any ideas of a substitute for the spices please.

  25. Hi, am really wanting to make this but where can I find WW wraps please? Also, would it be 160 degrees for a electric fan oven?
    Also, I only have an ordinary tin – not spring form :/ will it still work?
    Thank you 🙂

    1. We don’t have a recipe for Conchas, but lots of people in our Facebook group have made this with lasagne sheets and really enjoyed it! 🙂

  26. Made this yesterday and we loved it. Probably enough to feed us for a few days! Very tasty I highly recommend that You try it

  27. Hi
    I’ve made the chilli up for a dinner party tomorrow.
    Should I assemble and cook then warm up tomorrow or assemble and not cook and leave in fridge to cook tomorrow?
    I wasn’t sure if it will go to mush if I don’t cook now?
    Basically do I need to cook now or assemble & cook tomorrow? Thanks

  28. Hi, if I were to use normal kidney beans instead of chilli kidney beans, would I still use the juice from the can or drain them first? Thank you!

  29. hi, if you can’t get WW wraps – I live in France, and they are not available here – could you just use lasagne sheets (dried pasta ones) instead?

  30. Hello, this recipe is a fav in our house and so excited to try the chicken fajita one similar to this in the cookbook i received today! However, it states only two wraps are to be used in the cookbook and obviouslly four for this recipe? I cant see anywhere how many portions its for in the book? Can you help 🙂

    1. Chicken Fajita Pie in the book also serves 4 (it’s listed just above the ingredients), but feel free to make it with 4 wraps instead of two if you want to make it more filling! 🙂

  31. Or simply don’t use meat at all cook a vegetable chilli with onions, peppers, courgettes, tomatoes, spinach and black beans for example, plenty of Mexican style seasoning etc yoghurt instead of cheeses and you have a naturally lower calorie meal

  32. 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.

    1. 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! 🙂

  33. 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?

  34. 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.

  35. 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.

  36. 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?

  37. 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!! 🙂

  38. 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.

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