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
JoTuesday 7th August 2018
I have a 25 spring form tin will that be ok or will it leak everywhere?
Thanks
ValWednesday 18th July 2018
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!!
helen ludlowSunday 15th July 2018
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)
LorraineSunday 15th July 2018
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?
KerriWednesday 11th July 2018
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 🙂
ElaineWednesday 4th July 2018
great thanks, loved it with the mince so will try the chicken one and see if its as popular
Lorraine ThurstonSaturday 30th June 2018
Hi made this today it was really lovely will definitely Do this one again
Elaine SuttonFriday 29th June 2018
thanks, how much chicken would I use please
ELAINE SUTTONFriday 29th June 2018
Hi, could you do this with chicken instead of mine, thankyou
Corinne McfarlaneWednesday 23rd May 2018
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
HayleyFriday 18th May 2018
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 ????
Debby GoldenThursday 17th May 2018
OMG this is sooooo good, thank you ????
Mandy kinghornWednesday 16th May 2018
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.
Mary LouTuesday 15th May 2018
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
HenMonday 14th May 2018
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).
Sharon RooneyMonday 14th May 2018
Just made this for dinner. Omg delish. Thank you again PON. Another fantastic recipe.
Kat ThompsonMonday 7th May 2018
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.
HollieWednesday 2nd May 2018
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
KirstyTuesday 1st May 2018
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? ????????
tinaMonday 30th April 2018
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
Louise KingSunday 29th April 2018
Do you pour kodney beans and the chilli sauce in? Or drain the kidney beans? Thanks
DannielleFriday 27th April 2018
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!
JoanTuesday 24th April 2018
Can you use more ordinary cheese as don’t like mozzarella
TraceyMonday 23rd April 2018
Omg pinch of nom! Wow wow wow, my new favourite meal. ????
Vonney JohnstonThursday 19th April 2018
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 …
KathyWednesday 18th April 2018
Looks amazing. Will definitely give this a go when I am back at home.
Tracey BaileyTuesday 17th April 2018
The ww wraps aren’t big enough to cover the tin. Does it matter
Linda mooneyMonday 16th April 2018
This looks delicious going to give it a try
EmmaSunday 15th April 2018
This looks amazing! I really don’t like kidney beans, is there anything else I could use instead?
CatherineThursday 3rd May 2018
We didn’t use kidney beans or sweetcorn. But added chopped tomatoes instead. It was so good x
BeckySunday 15th April 2018
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!!! ????????????????
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