Beef Enchilada Bake

(No I'm not mad - that's just my face) #1

I use the lowest sugar red enchilada sauce I can find; you’re using very little, just a drizzle between layers. My non-ketonian family loves this too. Very easy to freeze individual portions of leftovers.

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(Louise ) #2

Looks delicious!

(darlee44) #3

I’m sooo making this today!! Looks deelish! Thank you :kissing_heart:

(matt ) #4

@christinemurray1 and @JonS lets make this please! I miss enchiladas so so much.

Thanks Janis!

(Jon Slaughter) #5

I didn’t click on the link, but okay.

(G. Andrew Duthie) #6

Where are you seeing a link? Are you talking about the link for the image? That just loads the full-size version of the image.

(Terri) #7

I will have to try this! Look so good!

(darlee44) #8

Yep, I made it…and ate it…and effing loved it!! I also added black olives and diced yellow peppers.

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(No I'm not mad - that's just my face) #9

Yay! Glad you liked.

(psumom1516) #10

That looks AWESOME!!

(James Bruno) #11

Nice!!!

(Michael Iafrato ) #12

If you look up New Mexico Red Enchilada Sauce you can make it from scratch using pepper pods and just leave out the thickening agent. I have found this to be a good way to make the sauce pretty much carb free.