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Syn Free Slimming World Chicken Enchiladas Recipe

Slimming World Chicken Enchiladas. Easy to prepare, super healthy and perfect for an easy family dinner.
Prep Time3 mins
Cook Time25 mins
Total Time28 mins
Servings: 4



  • Crack the eggs into a mixing bowl and whisk them. Add a little salt and pepper and put to one side for making the omelettes with later.
  • Peel and dice your onion. Dice and remove the cores from the chilli, tomatoes and the peppers. Place them in a large pan.
  • Cook on a medium heat with no oil, until the tomatoes have gone nice and soft.
  • Remove 80% of the mixture from the large pan and place it into your blender. Add to the blender the quark and tinned tomatoes and blend until smooth. Leave in your blender for now.
  • In the pan with the remainder of the sauce add to it your chicken which you will have diced, removed any bones and skin from. Season the chicken with all the seasonings, the garlic and squeeze the juice from your lime over it and then grate the lime rind into it to.
  • While the chicken is cooking get the omelettes cooked. Cook the omelettes one at a time over a medium heat (without oil) and then put to one side.
  • Once the chicken is cooked, then place the mixture inside of 8 omelettes and roll up like tortillas.
  • Dress the casserole dish. Place at the bottom a good layer of the tomato sauce from the blender. Then layer up the chicken enchiladas over it and then pour over tomato sauce until it is covered. Sprinkle with grated cheddar cheese and then bake in the oven for 20 minutes at 180c/360f.


If you want to take my easy option then this is the Fish Tacos recipe that I used the marinade from when I originally recipe tested these chicken enchiladas. Or you can just follow the recipe above.
To save your hands from burning when you do the omelettes please make sure you have allowed them to cool, before you roll them up into chicken enchiladas. I find that the best time to cook them is in between cooking the tomato sauce and cooking the chicken.
Then place them all on a big plate for when you need them. It doesn’t need to cook for more than 20 minutes in the oven. This is because your chicken enchiladas are already cooked and you just want the cheese to melt and for everything to warm up nicely together.
You don’t even need FryLight in this recipe. That is because you can dry fry with tomatoes because they hold so much liquid, they work as an alternative oil for your onions. If you end up with some spicy sauce left, then freeze it for another day!