Enchilada Bake

Mar 17, 2014 | Low Carb, Recipes, What's Happening

 
Images by Linda (see link)

Modified from the Original Recipe by Linda
Induction Friendly

Crust:

  • 4 ounces cream cheese, softened
  • 2 eggs
  • 1 teaspoon El Paso Taco seasoning
  • 8 ounces Chihuahua cheese, shredded

 

Directions:

  1. Beat or whisk the cream cheese and eggs until smooth. 
  2. Add the seasoning; mix well. 
  3. Stir in the cheese; mix well. 
  4. Grease a 9 x 13″ baking dish; spread the cheese mixture evenly over the bottom. 
  5. Bake at 350º, 35 minutes or until browned, but not too dark. 
  6. Let stand 5-10 minutes before adding the topping.

 

Topping: 

  • 1 pound ground beef
  • El Paso Taco seasoning
  • 8 1/2 ounce jar enchilada sauce
  • 7 ounce can of chopped green chiles
  • 8 ounces Chihuahua cheese, shredded

 

Directions:

  1. Brown the hamburger; drain fat. 
  2. Stir in the rest of the seasoning packet, enchilada sauce, and chiles. 
  3. Spread over the crust. 
  4. Top with the cheese. 
  5. Bake another 20 minutes or so until hot and bubbly. 
  6. Serve with the toppings of your choice (add additional carbs).

Makes 8 servings
Can be frozen

Optional Toppings:

    • Shredded lettuce
    • Sour cream
    • Salsa
    • Ripe olives
    • Pickled jalapeno slices
    • Guacamole

Per Serving: 411 Calories; 31g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs