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Enchilada bake

  • Author: Pip Payne
  • Total Time: 55 minutes
  • Yield: 4 1x


A delicious Mexican-inspired bake.

Syns: Depends on which ingredients you have used- syn- free if using homemade salsa and refried beans

Healthy extra: 1/2 A (cheese), 1/2 B (weight watchers wraps)


  • For fajita spice mix: 1tsp chilli flakes (1.5 tsp ground cumin, 1 tsp pepper, 1/2 tsp salt, 1/2 tsp paprika, 1/2 tsp oregano, 1/4 tsp garlic powder, 1/4 tsp onion powder)
  • 3 chicken breasts (diced)
  • 1 onion (sliced)
  • 1 red and 1 yellow pepper (deseeded and chopped up)
  • 120 g basmati rice (uncooked weight, cooked according to packet instructions)
  • Salsa (either use a jar or my recipe-
  • Refried beans (either use Old El Paso, or my homemade recipe:
  • 60 g grated cheddar
  • jalapenos from a jar
  • 2 wraps (I used weight watchers ones- you can get rectangular or circular depending what suits your oven dish!)
  • Low calorie cooking spray or spray oil
  • Fresh coriander and lime to serve if you fancy!


  1. Pre-heat oven to 180c. In a small bowl, mix together the fajita spices
  2. Using low calorie cooking spray or spray oil, fry the chicken for a few minutes until no pink is showing, and then add the onions and peppers. Stir-fry for about 7 minutes.
  3. Add in the fajita spices, stir fry for about 3 minutes and set aside.
  4. In an oven proof dish, spoon in half of the cooked rice, and spread over the bottom. Spoon over half of the refried beans, then half of the chicken mix, a few spoons of salsa, and half the cheese. Cover over with one wrap.
  5. Go on to the next layer, adding again rice, refried beans and fajita chicken. Cover with a wrap then spread over with salsa, sprinkle with cheese and top with jalapenos.
  6. Bake at 180c for 35 minutes until the cheese is browned.
  7. Serve sprinkled with fresh coriander and a slice of lime.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes