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a fork scooping up a bite of keto primal gluten free enchilada casserole that's on a white plate and was cooked in the instant pot

Cheese Enchilada Filling

This filling can be made a day ahead and kept covered in the fridge until ready to assemble casserole. It will require more spreading, and be less runny, if made ahead and chilled.
Servings 10 servings
Calories 388 kcal
Author Megan

Ingredients

  • 3 cups sour cream cultured organic: such as Nancy's brand
  • 12 ounces cream cheese cultured: such as Nancy's brand, room temperature
  • 1 cup heavy cream
  • 4 ounces cheddar cheese aged, grated
  • 2 bell peppers (or poblanas if you like it spicy), diced and sauteed with 1 T. fat and 1/4 tsp sea salt, or 2 cans green chilies, diced
  • 1 bunch green onions diced (reserve whites for lower carbs or if FODMAP issues)
  • 1 tsp. oregano dried
  • 1 tsp. cumin
  • 1 tsp. sea salt

Instructions

  1. Mix all the ingredients together in a large mixing bowl.
  2. Set aside until ready to use in Enchilada recipe.
Nutrition Facts
Cheese Enchilada Filling
Amount Per Serving
Calories 388 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 22g138%
Cholesterol 117mg39%
Sodium 437mg19%
Potassium 245mg7%
Carbohydrates 4g1%
Sugar 4g4%
Protein 7g14%
Vitamin A 2135IU43%
Vitamin C 31.6mg38%
Calcium 222mg22%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.