Enchilada Bake Low Carb

There’s something truly comforting about a warm, cheesy dish that brings everyone to the table. This Enchilada Bake Low Carb recipe is just that – a delicious blend of flavors and textures that will have your taste buds dancing with joy. Whether you’re serving it for dinner or enjoying leftovers for lunch, this dish is sure to become a family favorite.

Why You’ll Love This Recipe

This Enchilada Bake is the perfect combination of cheesy goodness and bold flavors, all while being low in carbs. It’s a great option for those following a low-carb diet but still craving something hearty and satisfying. Plus, it’s versatile enough to suit different dietary preferences by swapping out ingredients like burger crumbles for tempeh. With the addition of fresh guacamole and sliced black olives, it’s a complete meal that doesn’t skimp on flavor.

Kitchen Equipment You’ll Need

• Mixing bowl
• Whisk or electric mixer
• 9×13″ baking dish
• Parchment paper (optional)
• Skillet

Ingredients

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

Topping:

• 1 pound ground beef
• 1 tablespoon taco seasoning
• 1/2 batch red enchilada sauce (about 1 cup)
• 8 ounces pepper-jack cheese, shredded

Step-by-Step Instructions

Crust:

1. Preheat your oven to 350ºF (175ºC).
2. In a mixing bowl, beat or whisk together the softened cream cheese and eggs until smooth.
3. Add the taco seasoning and mix well.
4. Stir in the cheddar cheese and crushed tortilla chips until well combined.
5. Grease a 9×13″ baking dish or line it with parchment paper.
6. Spread the cheese mixture evenly over the bottom of the baking dish.
7. Bake for 35 minutes, or until the crust is browned but not too dark.
8. Let it stand for 5-10 minutes before adding the topping.

Topping:

1. In a skillet, brown the ground beef and drain any excess fat.
2. Stir in the taco seasoning and red enchilada sauce.
3. Spread the beef mixture over the prepared crust.
4. Top with shredded pepper-jack cheese.
5. Bake for an additional 20 minutes, or until the dish is hot and bubbly.

Tips for Success

• Make sure the cream cheese is well softened to ensure a smooth crust mixture.
• For an extra crispy crust, let it cool completely before adding the topping.

Additional Tips or Variations

• If you’re not a fan of ground beef, feel free to use chicken, turkey, or a plant-based alternative like tempeh.
• For an extra kick, add some chopped jalapeños to the topping.

Nutritional Highlights (Per Serving)

• Calories: 414
• Fat: 32g
• Protein: 27g
• Carbohydrates: 5g
• Dietary Fiber: 1g
• Net Carbs: 4g

Frequently Asked Questions (FAQ)

Can I make this dish ahead of time?

Yes, you can prepare the crust and topping separately and assemble them just before baking.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Can I freeze this Enchilada Bake?

Yes, this dish can be frozen. Allow it to cool completely, then wrap it tightly before freezing. Reheat in the oven from frozen until heated through.

Conclusion

This Enchilada Bake Low Carb recipe is a delightful dish that combines the rich flavors of enchiladas with a low-carb twist. It’s easy to make, customizable, and perfect for any occasion. Give it a try, and don’t forget to share your thoughts and any creative variations you come up with. Enjoy!