Enchilada Bake Recipe

Enchilada Bake is another one of my favorite dishes. This version uses the same crust as in my pizza recipe, only with a difference spice. Chicken may be substituted for the beef if you like.

Enchilada Bake 
Crust:
4 oz cream cheese, softened
2 eggs
1/2 tsp taco seasoning
8 oz sharp cheddar cheese, shredded

Preheat oven to 350 degrees. Whisk cream cheese a little. Add eggs. Whisk together til smooth. Add taco seasoning and mix. Stir in cheese and mix well. Pour into a greased 9 x 13 baking dish. Spread cheese mixture evenly. Bake 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding topping.

Topping:
1 lb pastured hamburger meat
2 small green onions, chopped 
3 tsp taco seasoning
8 oz jar enchilada sauce (you can substitute 4 oz unsweetened tomato sauce + 4 oz salsa)
4 oz can chopped green chiles (optional)
8 oz sharp cheddar cheese, shredded

Brown beef and onion. Add taco seasoning, sauce, and chiles. Mix well. Spread over the cooled crust. Top with cheese. Bake another 20 minutes or until hot and bubbly. Serve with toppings of your choice.

Optional Toppings:

• Shredded lettuce
• Chopped tomato
• Sour Cream (I just whip together heavy cream and lemon juice)
• Salsa
• Olives
• Jalapenos
• Guacamole