ENCHILADA BAKE ~ Low Carb

Susan

9 years ago

This easy enchilada bake ~ low carb recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!

This easy enchilada bake ~ low carb recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!

Course Main Course

Cuisine Mexican

Keyword bake, carb, enchilada

Prep Time 15

Cook Time 25

Total Time 40

Servings 4 servings

Crust:
ounces cream cheese softened
eggs
/2 teaspoon Taco Seasoning
ounces cheddar cheese shredded
/4 ounce tortilla chips finely crushed *
Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350º 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.

/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe.
Topping:
pound ground beef
tablespoon Taco Seasoning
/2 batch Red Enchilada Sauce (about 1 cup)
ounces pepper-jack cheese, shredded
Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.
Makes 8 servings

Pre-heat & Prep: Always gather all ingredients before cooking enchilada bake ~ low carb.
Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.