Enchilada Bake Low Carb




Print Friendly, PDF & Email

My family enjoyed this recipe. I used low sodium beans and taco seasoning and Daiya cheddar. I served this with fresh guacamole and sliced black olives. Looking forward to having leftovers for lunch today. This recipe says 6 servings but I would say there are 8-10 large servings. When I make this again I will leave out the burger crumbles or use tempeh due to personal preferences.
Crust:
4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Taco Seasoning
8 ounces cheddar cheese, shredded
1/4 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 9×13″ 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.

Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.

Cheesy Chicken Broccoli & Tater Tot Bake

Loaded Slow-Cooker Potatoes