Why This Bake Is a Comfort Classic — Without the Crash
Sometimes you just need a forkful of cheesy, saucy goodness.
You want comfort.
You want spice.
But you don’t want a food coma, bloating, or carb regrets.
Enter: this protein-loaded enchilada bake.
It’s everything you love about enchiladas:
- Saucy
- Spiced
- Covered in melted cheese
- Full of flavor
But it’s also:
- Low in carbs
- High in protein (30g+ per serving)
- Meal-prep friendly
- Made with simple, whole ingredients
- Easily freezable
Let’s roll (literally).
Ingredients (With Smart Swaps)
Filling:
- 1 lb ground turkey or lean ground beef (93%)
Lean, protein-packed base - 1 cup chopped onions + peppers
Adds volume and flavor - 1 packet taco seasoning (or 2 tbsp homemade)
Chili powder, cumin, garlic, paprika, salt - 1 cup cottage cheese or Greek yogurt
Adds creaminess and protein without heaviness - ½ cup shredded cheddar or mozzarella
Wrap Layer (Choose One):
- Low-carb tortillas (6 small)
- Egglife egg wraps
- Zucchini or eggplant slices (grilled)
Sauce & Topping:
- 1–1.5 cups enchilada sauce (store-bought or homemade)
- ¾ cup shredded Mexican cheese blend
- Chopped green onions or cilantro
How to Make It (Step-by-Step)
1. Preheat Oven
- Set to 375°F (190°C)
2. Make the Filling
- In a large skillet:
- Brown ground meat with onions and peppers
- Add taco seasoning + splash of water
- Once thickened, stir in cottage cheese/Greek yogurt + shredded cheese
3. Assemble the Rolls
- Spoon filling into each wrap or slice
- Roll tightly and place seam-down in greased baking dish
- Repeat until pan is full
4. Top with Sauce + Cheese
- Pour enchilada sauce over all rolls
- Sprinkle with cheese and green onions
5. Bake
- Bake 20–25 minutes, until bubbly and golden
💡 Broil last 2 minutes for extra browning
6. Serve Hot
- Top with Greek yogurt, avocado, hot sauce, or lime juice
- Perfect with side salad or cauliflower rice
Meal Prep & Storage
- Keeps up to 4 days in fridge
- Freezable: Wrap individual portions and freeze for 2 months
- Reheat in microwave or oven
Macros (Per Serving — Serves 6)
(Based on lean beef, Greek yogurt, low-carb tortillas, and shredded cheese)
- Calories: ~360
- Protein: 32g
- Carbs: 8–10g (net)
- Fat: 18g
- Fiber: 3g
High-Protein
Low-Carb
Gluten-Free (if using egg wraps or veggies)
Comfort Food That Loves You Back
Why I Keep Making This
This is my craving-fixer.
I used to get takeout enchiladas and feel like I needed a nap and a detox afterwards.
Now I make this version and:
- Feel satisfied
- Hit my protein target
- Don’t crave snacks afterward
- Save money and macros
It’s warm, cheesy, and soul-soothing — without being a setback.
Easy Swaps & Variations
| Swap This | For This |
|---|---|
| Ground turkey | Shredded rotisserie chicken or black beans |
| Cottage cheese | Ricotta or plain Greek yogurt |
| Enchilada sauce | Salsa or tomato sauce with seasoning |
| Low-carb tortillas | Zucchini slices or egg wraps |
FAQs
Can I make this dairy-free?
Yes — use DF yogurt or cashew cheese, and vegan meat crumbles.
Can I use leftover meat?
Absolutely. Shredded rotisserie chicken or leftover taco beef works great.
Can I add rice or beans?
Sure — just note it’ll increase the carbs. Stick to cauliflower rice for low-carb.
Can I make this vegetarian?
Yes — use lentils, black beans, tofu, or Beyond Meat crumbles.