Enchilada Bake

Mexican food is my most favorite type of food. So of course I wanted to find a way to make a healthy enchilada bake. I love using Greek Cream cheese because of the extra protein it has. This dish made all the peeps happy. 

Makes 8 servings. Macros per serving: 336 calories, 18.7g fat, 3.9g carbs, and 34.2g protein

Crust: 

4 ounces greek cream cheese, softened 

2 eggs 

1/2 teaspoon Taco Seasoning 

8 oz 2% Mexican blend cheese, shredded 

1/4 ounce tortilla chips, finely crushed *

(* 1/4 ounce is about 4-5 small round tortilla chips)

Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.

Topping: 

1-1.25 pound ground turkey 93/7 

1 tablespoon Taco Seasoning 

1 cup Red Enchilada Sauce blended with 1 scoop Bariclear protein powder

8 oz 2% Mexican blend cheese, shredded
OPTIONAL: sliced black olives

Brown the turkey; drain fat. Stir in the seasoning and protein enchilada sauce. Spread over the crust. Top with the cheese. I topped with a few sliced black olives (optional) Bake another 20 minutes or so until hot and bubbly.