Low Carb Enchilada Bake

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 308.0
  • Total Fat: 18.9 g
  • Cholesterol: 138.7 mg
  • Sodium: 298.7 mg
  • Total Carbs: 1.2 g
  • Dietary Fiber: 0.0 g
  • Protein: 24.6 g

View full nutritional breakdown of Low Carb Enchilada Bake calories by ingredient


Introduction

A Nutral Low Carb Food A Nutral Low Carb Food
Number of Servings: 8

Ingredients

    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 (I left out the salt and used garlic salt instead
    of garlic powder)
    * Pinch cayenne

    Crust:
    * 4 ounces cream cheese, softened (I used low fat)
    * 2 eggs (1/2 cup egg beaters will work)
    * 1/2 teaspoon Seasoning for Tacos
    * 8 ounces cheddar cheese, shredded (I used 1/2 LF (2%) sharp cheddar and half
    LF Mexican mix)


    Topping:
    * 1 pound ground beef
    * Rest of Seasoning for Tacos
    * 7 to 8 1/2 ounces enchilada sauce (look for imported Mexican tomato sauce -
    the kind I found was in a can just over 7 oz, and had less than 1 carb per
    serving and all the same seasoning as the American higher carb enchilada sauce)
    * 4 ounce can chopped green chiles
    * 8 ounces cheddar cheese, shredded (I used 2% Mexican blend)

Directions

Crust:
* 4 ounces cream cheese, softened (I used low fat)
* 2 eggs (1/2 cup egg beaters will work)
* 1/2 teaspoon Seasoning for Tacos
* 8 ounces cheddar cheese, shredded (I used 1/2 LF (2%) sharp cheddar and half
LF Mexican mix)

Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix
well. Stir in the cheese; mix well. (I just threw all my ingredients in the
food processor...worked great)

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
* Rest of Seasoning for Tacos
* 7 to 8 1/2 ounces enchilada sauce (look for imported Mexican tomato sauce -
the kind I found was in a can just over 7 oz, and had less than 1 carb per
serving and all the same seasoning as the American higher carb enchilada sauce)
* 4 ounce can chopped green chiles
* 8 ounces cheddar cheese, shredded (I used 2% Mexican blend)

Brown the hamburger; drain fat. Stir in the seasoning, enchilada sauce and
chilies. Spread over the crust. Top with the cheese. Bake another 20 minutes or
so until hot and bubbly. Serve with the garnishes of your choice (a little sour
cream and shredded cabbage was lovely, I bet avocado would be good too!).


Serving Size: Makes a casserol dish

Number of Servings: 8

Recipe submitted by SparkPeople user MALLORYANN111.