Chicken Enchillada – #anothermummydietblog

So one of my favorite Mexican style dishes has got to be Chicken Enchiladas but I found that many of the packets of enchilada seasonings were so highly synned.. So I found myself on a mission to try and re create this dish using as very little syns as I possibly could. I decided to take a look at the ingredients on the back of the enchilada seasoning packet that I would have usually used in the past and discovered that it really shouldn’t be too hard to re create a similar mix using a blend of different herbs and spices, I mean I have a cupboard full of herbs and spices of which some I rarely use so why not actually use them for once! It would just be a case of trial and error with the amount of each to use to create the desired taste.

Ingredients (Makes 2 Enchiladas)

  • 2 Weight Watchers wraps
  • 2 Chicken breasts
  • 1/4 red pepper sliced thinly
  • 1/4 yellow pepper sliced thinly
  • 1/4 orange pepper sliced thinly
  • 1 small onion sliced thinly
  • 250 – 300g of Pasatta
  • 80 g of grated light cheddar
  • 1/2 tsp chilli powder
  • 1/2 tsp ground garlic
  • 1/2tsp cumin
  • 1/2 tsp Oregano
  • 1/2 tsp Coriander
  • Salt and Pepper

Syns: Syn free when using the cheese as part of your Healthy Extra A allowance and one of the Weight Watchers Wraps as your Healthy Extra B.

What did I do and how?

  • Cut the chicken up into thin strips.
  • Thinly slice the onion and peppers.
  • Spray a frying pan with Fry Light, put on a medium heat and add in the chicken.
  • After 5minutes add in the peppers and onion.
  • Once all cooked pour the Pasatta into the frying pan.
  • Add the herbs and spices into the pan and stir.
  • Add 3/4 of the cheese into the frying pan and stir.
  • Place both of the wraps next to each other in an oven proof dish ( The image below should give you an idea of how) layer your fillings in a line down the middle of the wrap leaving a couple of tablespoons of the sauce in the frying pan.
  • Fold the sides up over the top, you may find it easier to secure the sides and keep them in place by using a cocktail stick.
  • Spread the remaining sauce mixture from the frying pan on to the top of the enchiladas and sprinkle the remaining cheese across the top of them both.
  • Pop them into the oven on 200 for 20 minutes and served.


It was very much trial and error to establish the amount of herbs and spices to use in order to create the perfect enchilada but I think I have done a pretty good job in this recipe. The outcome was a very tasty chicken enchilada and even better if you use the cheese from your Healthy Extra A allowance and the Wrap as your Healthy Extra B then its syn free