*Serves 2*
Ingredients:
12 large Egg Whites, separated into groups of three (save yolks for homemade alfredo sauce, hollandaise, or salad dressing!)
1/2 pound Ground Beef
1 cup Shredded Mexican Blend Cheese
1/2 cup Enchilada Sauce (*I used Frontera Classic)
1 Tbsp Sweet Chili Sauce (*Mae Ploy is my brand favorite. If your chosen enchilada sauce is already somewhat sweet, then you might not need or want this additive.)
1 tsp Garlic Powder
1/2 tsp Cumin
1/4 tsp Oregano
1/8 tsp Chili Powder
Cayenne pepper to taste
Salt and Pepper to taste
Butter for pan greasing
Directions:
Preheat the oven to 350 degrees. Heavily butter the surface of two 9-inch circular baking dishes (or 4 if you have that many to save time). Pour three egg whites into each pan and bake until cooked through (7-10 minutes). Peel from the baking dish carefully, set aside on a plate, and repeat. While the eggwhite "tortillas" are baking, cook the ground beef in a skillet on medium heat with all of the spices until well browned. Fill the egg white "tortillas" with beef and about 3/4 of the cheese, roll, and place into a small glass baking dish. Mix the enchilada sauce with the sweet chili sauce if desired and pour on top of the enchiladas. Sprinkle the remaining cheese on top and bake for ~20 minutes.
