Chicken Enchiladas – 11sp

Fajitas are one of my favourite quick and easy meals so naturally I also love an enchilada. Most enchilada recipes you find are stuffed only with chicken and cheese (and sometimes refried beans) so to reduce points and up the fillingness of these enchiladas, I’ve packed them with veg too.

The end result is a lovely mess of warm oozy chicken, vegetables, wraps and cheese – the perfect feel good dinner.


My recipe below serves four people. This way you get two enchiladas per person. My OH was rather worried when I told him he was only having two (and that two portions were being kept for the next day) however he was very surprised at how filling they were, especially with a nice crunchy salad. If your OH is a particularly big eater you could even add some rice or butternut squash chips to the dish but the enchiladas with salad were defiantly enough for me.


Because I had it in the cupboard, I used a Discovery Enchilada Spice Mix from Tesco. This gave a lovely flavour to the sauce but I did have to add a few crushed chillies. If you can’t find the spice mix, you can add the following spices to the passata to get that lovely tangy taste: 1 tsp smoked paprika, cumin and oregano and ½ tsp chilli powder, garlic powder, salt and crushed chillies. You could also add a little chipotle paste if you fancy.

Chicken Enchiladas 

Serves 4 = 11sp per person (flex)


400g chicken breast, raw and cut into thin strips

2 peppers, sliced

1 red onion and 1 white onion, peeled and sliced

Handful of mushrooms, sliced (optional)

Handful of coriander, roughly chopped

Handful of spinach, roughly chopped

1 x pack of 8 weight watchers tortilla wraps

400g carton of passata

1 x pack of enchilada seasoning (I used discovery) or spice mix as detailed above

100g half fat mature cheddar


Pre heat the oven to 180c.

Spray a large frying pan with 1kal and fry seasoned chicken for 6-8 minutes until cooked through. Remove from the pan and then stir fry seasoned peppers, onions and mushrooms for 4-5 minutes until soft. Add chicken back to the pan and stir to combine.

In a separate saucepan or bowl, pour the passata, seasoning mix (or spices) and half of the cheese. Stir and then pour half of this sauce over the chicken/vegetable mixture. Stir so evenly combined, add a little water if you want more saucy, add the coriander and spinach, stir and simmer on a low heat for a few minutes.

Now you can begin assembly. This is easiest to do if you have all of the ingredients arranged into a small productions line style operation.

Begin by taking a large baking dish,  spray with 1kal. Pop the wraps in the microwave for 30 seconds and then begin to fill each tortilla with the meat/vegetable mixture, evenly sharing between all 8 tortillas.

Roll each enchilada and place seam side down into the baking dish. Once you have filled all 8 tortillas, pour over the remaining sauce mixture and top with the rest of the cheese. Pop in the oven for 15-20 minutes until the cheese is nice and bubbly.



Serve with a nice green side salad and a dollop of half fat sour cream/guacamole/salsa if you fancy (careful to add the extra points).


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12 thoughts on “Chicken Enchiladas – 11sp

  1. Sophie says:

    OH MY GOD!! Just made these and they were DELICIOUS!! Thank you so much for your great recipes! I thought I’d need more than 2 wraps but portion size was perfect!

  2. ClareC says:

    This recipe is just fabulous! Pre WW enchiladas were a firm favourite in our house but on WW the points of my normal recipe were just too much. What a relief when I found that this one was not only easy to fit into my daily points but even more delicious than what I used to make! Thanks so much Laura!

      • Becky says:

        Finally got round to making this tonight… It was delish!M 😝 Very filling & lovely with a simple salad. Even OH said “This doesn’t taste like a ‘skinny’ recipe”!! & that’s someone who uses lots of oil & butter! Thanks Laura!

  3. Helen says:

    OMG…this was fabulous, very filling and tasty. i had to use fajita mix as enchiladas unavailable. spicy and great portion size. Two left over as there was three for dinner….really tasty for lunch the next day. I have shared this with my on line weight watcher support group. Thanks Laura

  4. Janine says:

    Hi Laura

    I cooked these last night and both myself and my husband loved them. I have cooked many of your recipes and they have all been lovely and thank you so much for this blog its brilliant.
    Can I just ask how you work out this recipe is 9sp? I worked it out as the wraps are 4 each so that’s 8 for the wraps alone and then you have the cheese and chicken to add which surely would be 1sp each at least?
    I am sure you are right and I am wrong !

    • lakettle says:

      The wraps used to be 3sp Janine but they have just gone up to 4sp (no idea why!!!) So I’ve had to amend the SP’s for the overall recipe x

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