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!
Also in these categories:
NutritionPer Serving
- Calories662
- Carbs66g
- Protein37g
- Fat8g
- Saturates3g
- Sugars12g
Your dishes
You’re amazing, look at the Enchilada Lasagne dishes you’ve made…
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.
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
Send us a Hint or Tip
We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.
SEND US a HINT & TIP, Or QUOTE for this recipe
THANKS
we have your picture
The process
- Check
Now we have your Hint & tip
we’ll check them over. - Review We’ll review your Hint & Tip, and see if its suitable to use on the website.
Your details
- Name: %name%
- Recipe: %recipeName%
YOUR HINTS & TIPS
Your “QUOTE”
SWAG!
Due to the large number of submissions we recieve we’re afraid we’ll only inform you if we use it on the Recipe page - then we’ll send you some swag…
(Please remember others may of had the same idea as you!)
‘Yet another great easy dish for weekdays, tasty and warming on autumnal days!’
This post contains affiliate links: what this means
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.
ORDER Our NEW cookbook Air Fryer NOW
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.
—
We agreed with Slimming World to remove their trademarked terms from our website
Love this Enchilada Lasagne recipe? Tag us!
If you make this Enchilada Lasagne recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook & Twitter!
127 comments
See what others have to say
Sarah SSaturday 5th February 2022
Just made this tonight, minus sweetcorn and courgette and with the addition of mushrooms. Needed to add an extra layer and to be honest rather than serve 4, i would say this is more like serves 6 or even 8 as the portions were huge, but it was AMAZING! I have divided the rest up to freeze and am looking forward to having it again.
HollyMonday 7th February 2022
Hey Sarah, so glad to hear you enjoyed this recipe! If you thought the portions were too big you can reduce them and alter the calories accordingly, hope that helps!
MarynesMonday 8th March 2021
Hi!! I love this recipe, we literally just had it for dinner and we loved it!! I blended the tomato tin with a bit of chipotles in adobo sauce and it was fantastic. Thank you for sharing this recipe.
HollyTuesday 9th March 2021
Hi Marynes, thanks so much for you message we are so glad to hear you enjoyed this Enchilada Lasagne!
Lucy PickeringWednesday 20th January 2021
I forgot to buy kidney beans! Would it work without or any ideas what I could substitute for?
HollyThursday 21st January 2021
Hi Lucy, yes this recipe will still work without the kidney beans, you could substitute for a can of baked beans if you’d like. Hope that helps!
Julie DavisSunday 17th January 2021
Any suggestions what could be used in place of the courgettes?
HollyMonday 18th January 2021
Hey Julie, you could swap the courgette for some chopped mushrooms or extra peppers hope that helps!
JaniceMonday 19th April 2021
I make a version of this with refried beans (1 tin) instead of courgette and lasagne sheets instead of wraps, so it is a Mexican lasagne. It is soooo flavourful, cheese is not needed – tend to serve it with a salad and a blob of light crème fraiche
HollyWednesday 21st April 2021
Hey Janice, thanks so much for your recipe tips that sounds super tasty!
HayleyWednesday 13th January 2021
Hi guys. What book can I find this recipe in? I have all 3 of them
HollyThursday 14th January 2021
Hi Hayley, the Enchilada Lasagne is a recipe exclusive to our website hope that helps!
Rebecca TempestSunday 10th January 2021
This is such a great idea! Made it this afternoon, but with Quorn mince and no Oxo (veggie over here!)
It’s a really substantial dish- I’ve portioned into 6 and they still look like more than enough!
Another winner 🤩
HollyMonday 11th January 2021
Hi Rebecca, your vegetarian substitutes so great thanks so much for your message!
Natalie HillTuesday 5th January 2021
Oh my goodness
The recipe is a total game changer
It’s sooooooooooo good that everyone has asked this as a weekly dinner and who am I to argue 😄😄
SharonWednesday 6th January 2021
Hi Natalie, we’re so pleased that you’re all enjoying the Enchilada Lasagne so much! Thanks for letting us know.
Jo KulikMonday 4th January 2021
Absolutely delicious! I never leave reviews for anything but feel like this recipe needs to be shared for all to enjoy! We’ll be fighting over the leftovers tomorrow!
SharonTuesday 5th January 2021
Hi Jo, thanks so much for your lovely comment! We’re so pleased you’ve taken the time to let us know how much you enjoyed this recipe.
Heather jacksonWednesday 28th October 2020
I want to make it using quorn mince how would I adapt the recipe?
HollyWednesday 28th October 2020
Hi Heather, it’s not something we have tried but you could swap the beef mince for Quorn mince. Quorn mince cooks a lot faster than regular mince so I would suggest cooking it for 2-3 minutes before adding the onion, courgette and peppers, and carrot. Hope that helps!
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
LisaFriday 18th September 2020
Hi Karrie
Yes, you could use chicken, just make sure you cut it small or it might fall apart.
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
HollyFriday 10th July 2020
Hey Lesley, if you follow this link and scroll down towards the bottom there is a slideshow of colour images of the recipes from the planner: https://pinchofnom.com/products/food-planner-2/
HeatherMonday 29th June 2020
Which book is the recipe enchilada lasagne in?
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.
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!
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.
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
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.
CarolThursday 4th June 2020
Made this absolutely delicious will be making this again thanks x
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.
Samantha FranklandMonday 18th May 2020
How big is a 662 calorie portion please? Thankyou x
Holly LevellMonday 18th May 2020
Hi Samantha, the Enchilada Lasagne serves 4 people at 662 kcal per portion. Hope that helps!
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
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.
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!
Emma TThursday 19th September 2019
Hi Sarah,
It wouldn’t need to go in the oven ????
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.
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!! 🙂
CateWednesday 3rd July 2019
The sauce keeps the wraps soft 🙂
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?
Emma TThursday 20th June 2019
Hi Heather,
The details in the recipe are correct ????
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.
Emma TThursday 20th June 2019
Ahhhh I’m so glad you enjoyed it! ????
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.
Emma TThursday 20th June 2019
Ahhhh that’s awesome! So glad you enjoyed it! ????
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?
CateFriday 31st May 2019
Yes you could make it as a chilli, either way you described! 🙂
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.
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! 🙂
Join the conversation
Comment or ask our advice