Mexican

Low Carb Enchilada Bake is for Dinner.

Low Carb Enchilada Bake takes 15 minutes to prepare.

Low Carb Enchilada Bake takes 60 minutes to cook.

Low Carb Enchilada Bake makes 8 servings.

The ingredients for Low Carb Enchilada Bake are:

Crust:

4 oz. cream cheese, softened
2 eggs
1/2 tsp. seasoning for tacos
8 oz. cheddar cheese, shredded

Topping:

1 lb. ground beef
1 T taco seasoning
1 cup enchilada sauce
4 oz. chopped green chilies
8 oz. cheddar cheese, shredded

Here is how you make Low Carb Enchilada Bake:

Beat cream cheese with eggs until smooth. Add 1/2 tsp. taco seasoning and combine well. Stir in 8 oz. cheese and mix well. Grease a 9 x 13" baking dish. Spread the crust mixture evenly over the bottom. Bake at 350 degrees 35 minutes or until browned. Allow to stand for 10 minutes before adding the topping.In a skillet, brown the ground beef and drain excess fat. Stir in the 1 T taco seasoning, enchilada sauce and chilies. Spread over the cooled crust. Top with 8 oz. cheddar cheese. Bake another 20 minutes or until hot and bubbly.Serving Size: Makes 8 dinner-sized servingsNumber of Servings: 8Recipe submitted by SparkPeople user LAURIESTROUPE.

The nutritional information for Low Carb Enchilada Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 395.2

• Total Fat: 29.3 g
• Cholesterol: 154.5 mg
• Sodium: 745.8 mg
• Total Carbs: 3.5 g
• Dietary Fiber: 0.2 g
• Protein: 28.9 g

Low Carb Enchilada Bake is Mexican cuisine.

The dietary needs meet for Low Carb Enchilada Bake is Low Carb