Low Carb Eggplant Enchilada Casserole Recipes

KETO ENCHILADAS

Steps:

• Preheat the oven to 180C/350F. Grease a large baking tray and set aside.
• Place all your enchilada sauce ingredients into a high speed blender. Blend well, until smooth. Pour into a bowl and set aside.
• Place large pot or saucepan over medium heat. Add the oil and once hot, add the diced onions and peppers and cook for 2-3 minutes, until the onions are golden. Add the diced chicken and taco seasoning and mix well. Cook for 8-10 minutes, while stirring regularly, until the chicken is fully cooked.
• Start assembling the enchiladas. Place a single tortilla onto a plate. Spread 1-2 tablespoons of enchilada sauce, or enough to cover the tortilla. Add some of the chicken filling into the center, followed by a few tablespoons of shredded cheese. Fold either together and use a toothpick to hold it in place. Place the filled tortilla into the baking dish. Repeat until all the tortillas are filled.
• Cover the tortillas with any remaining enchilada sauce and sprinkle with the remaining cheese. Bake for 10-12 minutes, or until the cheese has melted. Remove the toothpicks and serve immediately.

LOW CARB EGGPLANT ENCHILADA CASSEROLE

Steps:

• Preheat oven to 400.
• Wash and peel eggplant.
• Cut eggplant into 1/4" pieces.
• Brush eggplant pieces with olive oil, sprinkle with salt and pepper.
• Place eggplant on baking sheets in oven for 20-30 minutes.
• Remove from oven and let cool.
• Cook ground beef in stovetop skillet with onion, salt and pepper to taste. Remove from skillet and drain.
• Turn oven down to 350.
• To assemble casserole, oil a 9x9 baking dish and place a layer of eggplant in the dish. Spread 1/2 the ground beef over the eggplant and spread 1/2 the enchilada sauce over the ground beef. Spread 1/2 the sour cream over the ground beef. Sprinkle 1/2 of cheese over the top. Repeat steps with remaining eggplant, ground beef, sauce, sour cream and cheese.
• Bake in 350 degree oven for 30 minutes.