INGREDIENTS:
- 13 Mama Lupe’s Low carb tortillas
- 4 cans Old El Paso Enchilada red sauce(10 oz cans)
- 1.8 cup Fiesta cheese (GV brand)
- 2 oz Sharp cheddar cheese
- 2 lbs 93% lean ground beef
DIRECTIONS:
Cook 2 pounds of beef and drain. Mix with 1 1/2 cups of enchilada sauce and 1 3/4 cup of cheese. Mix well. Put some sauce in the bottom of a 9×13 casserole pan. I needed an additional pan (bread pan) to fit the last 4 enchiladas. Place some of the beef/sauce/cheese mixture into a tortilla, and roll it up. Then put the seam side down in the pan. After all are in the pan, pour the rest of the sauce over the enchiladas and sprinkle with the sharp cheddar. Cook at 375 for 15-20 minutes, until all cheese is meted and sauce is bubbly.
This recipe makes 13 servings. Macros per serving(1 enchilada) are: 254 cals 9C/13F/23P