Low Carb enchilada pie. Top with half of the cheese. Beat the eggs and enchilada sauce; pour over the cheese and spread it evenly. If you're looking for recipes idea to cook today, look no further!
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Pour enchilada filling over baked crust.
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You can have Low Carb enchilada pie using 11 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Low Carb enchilada pie
- It's of Crust.
- You need 2 oz of cream cheese.
- You need 2 of eggs.
- It's 1/2 tsp of taco seasoning.
- You need 1 cup of cheese (I used Mexican blend).
- Prepare of enchilada filling.
- It's 1 1/2 lb of ground beef (I used ground venison.
- It's 3 tbsp of taco seasoning.
- You need 8 oz of Rotel tomatoes.
- It's 1 1/2 cup of enchilada sauce.
- Prepare 1 cup of cheese (I used Mexican blend).
Sauté the onion in the butter until tender; combine with the chicken, enchilada sauce and cilantro in a greased pie plate. Beat the eggs with the mayonnaise, cream and a little salt and pepper. Top with the remaining cheese and pour the custard evenly over the top. Drain fat, then add chili powder, ground cumin, enchilada sauce, black beans and canned corn and bring mixture to a simmer.
Low Carb enchilada pie instructions
- preheat oven to 350°.
- Mix crust ingredients together and pour into a 9x13 dish sprayed with nonstick spray..
- bake crust for 30-35 minutes until golden brown.
- brown hamburger meat and add all remaining enchilada filings except cheese..
- pour enchilada filling over baked crust..
- top with remaining cheese.
- bake for an additional 20 minutes put until bubbly..
Season with salt and pepper then turn off heat. Bake the crust, brown the ground beef with green chiles and enchilada sauce, and fill the pie shell with the meat. Top it with generously with cheddar cheese, then place it in the oven until gooey and hot. Like I said, I used my favorite almond flour pie crust, but you can use any kind you like. You could even add some Mexican spices to it!
