Aunt Rocky’s California Style Enchilada Casserole

Preheat oven to 350ºF. Spray a 1 1/2-quart casserole (round works best) with nonstick cooking spray and set aside.

Brown hamburger in a large skillet. Drain grease only if there’s a lot (I don’t drain mine). Add onion, and cook until translucent. Add garlic and cook just for 1 minute.

Add enchilada sauce, tomato sauce and olives to the hamburger and stir well. Turn off heat.

Put one of the wraps in the bottom of your casserole. Next, layer with 1/4 of the meat mixture, then 1/4 of the cheese. Repeat layers, ending with cheese on top.

Bake for 45 minutes, or until cheese on top begins to brown. Let rest for 10 minutes before cutting to serve.

Leftovers may be frozen.

Notes:
1. You’ll be using only 1/2 of a small can of tomato sauce. You can freeze the other half in a freezer bag and save to use next time, or make 2 casseroles at one time and freeze the extra to be warmed and served later.
2. This is a family favorite. I make this casserole with regular flour tortillas for the carb eaters in my family. If you do that, use about 10 to 12 ounces of enchilada sauce. The flour tortillas really soak it up.

I don’t get any kind of commission or kickback for products I recommend. Nutritional estimates are per serving based on exact ingredients I used, calculated with My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries.

Calories 404, Total Fat 27 g, Saturated Fat 12 g, Sodium 732 mg, Potassium 416 mg, Total Carbohydrate 7 g, Dietary Fiber 2 g, Net Carbs 5 g, Sugars 2 g, Protein 33 g. Macros: 62% fat, 33% protein, 5% net carbs.

© January 1, 2017 Roxana Lopez

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.