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!

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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
  • WW
    13 Smart
    Points
  • 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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117 comments

See what others have to say

CateMonday 8th April 2019

So glad you’re enjoying the book Julie! 😀

Reply

Andy MFriday 5th April 2019

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

Reply

    Emma TSunday 7th April 2019

    Great idea, Andy!

    Reply

MaxcineSaturday 30th March 2019

Loved this

Reply

    Emma TSunday 7th April 2019

    Thank you! So glad you enjoyed it! ????

    Reply

HannahMonday 25th March 2019

Made this for dinner tonight and everyone absolutely loved it! Thanks for your genius recipe!

Reply

    CateMonday 8th April 2019

    So glad you enjoyed it Hannah! 🙂

    Reply

CharlieThursday 21st March 2019

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 🙂

Reply

    CateMonday 8th April 2019

    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! 🙂

    Reply

kioralauraSunday 17th March 2019

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?

Reply

    CateMonday 8th April 2019

    Absolutely! Lots of people in our Facebook group have made it with lasagne sheets and it’s worked very well 🙂

    Reply

BevSunday 10th February 2019

This looks amazing but I don’t like kidney beans, is there anything I could replace them with?

Reply

JohnThursday 7th February 2019

Superb whole family loved it

Reply

HayleyTuesday 29th January 2019

Hi, I really wanted to make this tonight, I have all ingredients apart from oregano, would I be able to substitute it for anything? Thank you

Reply

ClaireThursday 24th January 2019

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!

Reply

Tina ShieldsFriday 11th January 2019

Hi can you make the mixture In the pressure king pro thank you

Reply

Sarah MethvenFriday 11th January 2019

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

Reply

Pamela SharpSaturday 5th January 2019

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

Reply

MandyWednesday 28th November 2018

Gert lush as we say in Bristol

Reply

    CateMonday 8th April 2019

    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! 🙂

    Reply

NadeTuesday 20th November 2018

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 🙂

Reply

ClaireWednesday 14th November 2018

Hi, just checking the recipe says pop in the oven for 25 mins but the video says 1hour! ???? Which do I follow?
Thank you.

Reply

BeeTuesday 30th October 2018

100g of tomato purée? Is that right? Nearly a whole tube?

Reply

RachelWednesday 24th October 2018

Thank you for bringing this recipe into my life! Loved it! So filling as well

Reply

PaulaThursday 18th October 2018

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.

Reply

JillSunday 7th October 2018

Hi. Can’t see the recipe anywhere in this link. Can anyone help me please? Thanks.

Reply

Rebecca RoperSunday 23rd September 2018

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.

Reply

Nicola MorrisSunday 23rd September 2018

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.

Reply

    AndyTuesday 16th October 2018

    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.

    Reply

Rasheda ShahTuesday 18th September 2018

OMG amazing every single time I make this. A firm family favourite now.

Reply

Tracey DavidsonSaturday 15th September 2018

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.

Reply

Trudy MiddletonSaturday 8th September 2018

Wow just wow!!! – its truly amazing, thank you so much for all of the lovely recipes – keep up the good work

Reply

VickyMonday 3rd September 2018

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?

Reply

Suzanne MayburySunday 2nd September 2018

Any tips on how to freeze this dish and to reheat ? Will it all collapse if I freeze in single portions ? Thanks

Reply

TinaFriday 24th August 2018

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 🙂

Reply

Sylvia GeisslerFriday 17th August 2018

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

Reply

KateWednesday 8th August 2018

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

Reply

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