ENCHILADAS
12 Low Carb Crepes
1 1/2 pounds ground beef
3 tablespoons Seasoning for Tacos
2 1/2 ounces onion, chopped, 1 small
12 ounces cheddar cheese, shredded
8.5 ounce jar red enchilada sauce

Brown the meat; drain the fat then stir in the seasoning. Fill the crepes by placing the meat, onion and half of the cheese down the center of each crepe. Very gently fold in the sides of the crepes and carefully place them seam side down in a greased baking dish. The crepes are very fragile and will split with rough handling. Spoon the sauce over each enchilada and top with the remaining cheese. Bake at 350 about 20 minutes or until hot and bubbly.

Makes 12 servings
Can be frozen

Per Serving: 333 Calories; 26g Fat; 21g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

These aren't quite the same as having flour tortillas, but there's a huge savings in carbs. Be sure to handle the crepes very gently.


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