I try to eat a low carb/ keto diet as often as possible. I originally found a similar enchilada bake recipe on Pinterest a while back but it wasn’t quite spicy enough. I tweaked this receipt to include a bit more spice while still keeping it low carb.

When I first started adjusting this recipe, I used some delicious Sriracha Cheese from Yoder’s Meat & Cheese in Shipshewana, Indiana. They have the BEST cheese and it is totally worth the drive. If you aren’t able to get to Shipshewana this recipe should work well with any type of spicy cheese and even regular cheese if you don’t want the spice. When I went to Walmart this weekend to pick up supplies for this recipe I was unable to find any Sriracha Cheese or even any Hot Pepper Cheese but the Pepper Jack Cheese added a nice spice to the dish. The next time I make this I will be looking at some other local stores and see if I can find a different spicy cheese to use.

Low Carb Spicy Enchilada Bake Ingredients: 
  • 8oz Shredded Sriracha, Hot Pepper or Pepper Jack Cheese
  • 8oz Cream Cheese – Softened
  • 3 eggs
  • 2lbs of ground beef or turkey
  • 2 – 12oz cans of Hot Enchilada Sauce (can use mild or medium enchilada sauce)
  • 8oz Shredded Sriracha, Hot Pepper or Pepper Jack Cheese
  1. Pre-Heat oven to 350 degrees
  2. Spray a 9×13 pan with baking spray (I love coconut oil spray but any spray will do)
  3. In a bowl, combine the 8oz of softened cream cheese with the eggs and 8oz of shredded cheese
  4. Spread the mixture on the bottom of the pan
  5. Cook for 30 – 35 minutes or until lightly brown.
  6. While the “crust” is cooking brown your meat.
  7. In another bowl, mix the enchilada sauce, cooked meat and 4oz of the shredded cheese for the filling.
  8. Once the crust is done let it cool for 10 mins before putting the filling in.
  9. Pour the meat/cheese/sauce mixture on top of the crust
  10. Sprinkle the remaining shredded cheese over the top and cook at 350 degrees for 20 -25 minutes or until cheese browns.
Final Results: