Enchilada Bake (Low Carb): A Flavorful, Healthy Twist on a Classic

Serving: Serve this low-carb enchilada bake on its own or with a side of cauliflower rice, guacamole, or a simple salad.
Storage: Store leftover enchilada bake in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving.
Variations
Vegetarian Version: Swap the ground beef for seasoned black beans or a mix of vegetables like zucchini, spinach, or mushrooms.
Add Heat: For a spicier version, add diced jalapeños or a dash of hot sauce to the filling or sauce.
Cheese Options: Feel free to experiment with different cheeses, such as pepper jack or Monterey Jack, for added flavor.
FAQ
Q: Can I make this dish ahead of time?
A: Yes, you can assemble the enchilada bake in advance, cover it, and refrigerate it for up to 24 hours before baking. Simply bake it as directed when you’re ready to serve.

Q: Can I freeze the enchilada bake?
A: Yes! You can freeze the assembled bake (before baking) for up to 3 months. To bake from frozen, simply cook it in the oven at 350°F (175°C) for 40-50 minutes, or until heated through and bubbly.

Q: What if I don’t have taco seasoning?
A: No worries! You can make your own taco seasoning by combining chili powder, cumin, garlic powder, onion powder, paprika, and a pinch of salt and pepper.

This Enchilada Bake is a perfect low-carb comfort food that’s full of flavor and easy to make. It’s a great way to enjoy the taste of enchiladas without the extra carbs!