Enchilada Bake

Enchilada Bake

This recipe is from Linda and I made it exactly how she wrote it.  The Hubs liked and said "this is low carb?"  Not bad of a review for an enchilada bake with no tortillas!  The Boy took some leftovers to school with him the next day, which is always a good review for him.  All in all, this is a keeper.  It didn't wow me but it was a very good substitute when you are missing a traditional enchilada casserole.  I'll make this one again when I'm in the mood for enchiladas.

4 STARS
8 servings
4 net carbs per serving



Seasoning for Tacos:
1 teaspoon chili powder
3/4 teaspoon paprika
3/4 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon salt
3/8 teaspoon garlic powder
Pinch cayenne  



Crust:
4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Seasoning for Tacos
8 ounces cheddar cheese, shredded


Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese; mix well. Grease a 9 x 13" baking dish; 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.


Topping:
1 pound ground beef
1 tablespoon Seasoning for Tacos
8 1/2 ounce jar enchilada sauce
4 ounce can chopped green chiles
8 ounces cheddar cheese, shredded


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

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