After I posted about my low carb enchilada bake, several readers asked for the recipe.
This base of this dish is very versatile, and I use it for lots of different recipes:
2 eggs, beaten
4 oz. cream cheese – softened (I always use neufchatel, not because it’s lower in fat, but because it’s softer and blends more easily)
1¼ cups part-skim mozzarella cheese – shredded
Combine, and pour into a greased, 9×13 baking dish. Bake at 350 degrees for 25-30 minutes, until browned.
Add ¼ cup grated parmesan, and ½ tsp Italian seasoning to the base. Bake as directed. Cut in half. Layer in an 8×8 greased baking dish with ground beef, your favorite pasta sauce, and cheese.
I made this for my husband, following my favorite lasagna recipe. The only difference is that I used this base instead of noodles. He thought it was excellent, and I almost couldn’t tell that it wasn’t pasta!
Add 1-2 teaspoons taco seasoning to the base. Bake as directed. Top with the following:
1 pound ground beef, cooked and drained,
1 8-ounce jar red enchilada sauce
4 ounces Monterrey Jack cheese, shredded
Bake an additional 20 minutes until cheese is bubbly. Top with shredded lettuce, full-fat sour cream, and avocado.
This base also makes a good – though not particularly crispy – low carb pizza crust. If I want to use it for pizza, I flip it halfway through baking, and add an additional 5-10 minutes of baking time to get it a bit crispier.
My goal this week is to figure out how to adapt this for my famous chicken enchilada recipe. I’m hoping to turn it into a layered casserole![print-me/]