Enchilada Bake

I did Atkins very briefly a year or so ago.  One of the sites that helped me live through those few short weeks was Linda's Low Carb Menus & Recipes.  However, her recipes certainly weren't designed for Weight Watchers (obviously). 

However I was on her site this week and came across her recipe for Enchilada Bake .  The photo looked yummy, but a quick calculation with my PointsPlus calculator brought a serving size to 9 pts. - YIKES!!  I decided to lighten it up and brought the serving points to 5.


My Lightened Version of Linda's Enchilada Bake:

Crust:
4 oz. fat free cream cheese, softened
2 eggs (yes you can use egg beaters but it won't change the points)
1/2 teaspoon taco seasoning
8 oz. reduced fat shredded cheddar cheese
With blender, mix the cream cheese and egg until smooth.  Add taco seasoning and mix well.  Stir in cheese.
Spray a 9x13 dish with cooking spray.  Spread the mixture evenly over the bottom.  Bake at 350 degrees for 30-35 minutes until browned but not too dark.  Remove from oven and let cool for 10 minutes.

Topping:
1 lb. lean ground beef (I used 4% fat)
3 teaspoons of taco seasoning
8-1/2 oz. can enchilada sauce (I used mild, but you could use hotter)
8 oz. reduced fat shredded cheddar cheese

Optional:  You could also add chilies, peppers, mushrooms, onions or anything else that strikes your fancy - just watch in the event it's something that will add points.

Brown the hamburger with any of your options; drain fat. Stir in the seasoning, enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until bubbly.

Again there's some options you could use here to top it off with:  lettuce, tomato, fat free sour cream, salsa - just watch for point additions.

Here's the crust prior to baking:

After baking:

And the entire thing baked:

It was very yummy and even hubby liked it, which is always a PLUS!  I cut it into 8 slices which made it 5 points each.  You could do 10-12 slices and they'd be 4 points each, but would be rather small.


Thanks to Linda and her site for this wonderful recipe!!

For a printable verison of this recipe:  Click Here



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