Photo of Chorizo & veggie enchiladas by WW

Chorizo & veggie enchiladas

Total Time
50 min
20 min
30 min
We’ve made this classic Mexican dish using lots of ZeroPoint veg


Calorie controlled cooking spray

4 spray(s)


2 large, chopped

Red pepper

1 medium, chopped

Green pepper

1 medium, chopped


340 g, chopped

Chorizo Sausage

200 g, peeled and chopped

Lime Juice, Fresh

1 tablespoon(s)


1 clove(s), minced

Ground Cumin

½ teaspoon(s), level

Oregano, Dried

½ teaspoon(s), level

Chilli flakes

½ teaspoon(s), level

Salsa sauce dip, mild

600 g

Old El Paso White Corn Tortilla Wraps

12 wrap(s), small

Grated four cheese mix

175 g

Coriander, fresh

2 tablespoon(s)

Reduced fat soured cream

90 ml

Spring Onions

6 medium, finely sliced


1 medium, wedges

Hot Pepper Sauce (Tabasco)

1 splash(es)


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 32 x 22cm baking dish with cooking spray.
  2. Mist a large frying pan with cooking spray and place over a medium-high heat. Add the onions, peppers and mushrooms, season lightly with salt and fry, stirring frequently, for about 10 minutes until softened. Stir in the chorizo, lime juice, garlic, cumin, oregano and chilli flakes. Cook for 2 minutes.
  3. Spread about 200g of the salsa over the base of the dish. Spoon over half the veg filling , then top with an overlapping layer of 6 tortillas. Spoon over the remaining filling, then top with another layer of 6 tortillas and the remaining salsa. Sprinkle over the cheese, then cover with foil and bake for 15-20 minutes until bubbling and piping hot throughout.
  4. Leave the enchiladas to cool slightly before serving. Sprinkle over the chopped coriander and serve with the soured cream, spring onions, lime wedges and Tabasco (if using) on the side.


This is a good recipe for using up any veg you might have left in your fridge, so get creative!