Adapting a recipe for enchilada casserole

[snapdragon]

Hi all I have a favorite recipe for enchilada casserole. I have no idea what counts are in the original for protein or carbs but think it must be pretty high in carbs w/the tortillas beans and tomato sauces. Do any of you have an idea how I can LC it without loosing all the flavors?

1lb. ground beef
flour tortillas (I buy a bag and just use enough to layer)
1 can refried beans
1 can enchilada sauce
1 jar tomato/spaghetti sauce
16 oz. cheese

Layer enchilada sauce into your favorite 9x12 inch casserole with flour tortillas and beef and bean mixture. Wet the layers with tomato/spaghetti sauce. Add a layer of cheese to bind it together now and then. Use up sauces and beef/bean mixture top with cheese. Bake for 1hr. at 350 or until cheese on top is bubbly and crispy on edges.

I am not very computer savvy so I don't know where to look up counts and or substitutes.:o

[Gaelen]

Snapdragon, I'd modify your recipe in a couple of ways...
--use mashed refried black soybeans for the refried beans, or cut the amount of beans called for in half
--cut the number of flour tortillas by 2/3rds, or switch to low carb tortillas
--make your own enchilada sauce, and switch out the tomato sauce for Rotel diced tomatoes with green chiles, whirred in the stick blender to thicken it up at less than 1/2 the carbs of 'tomato sauce.'

Hope this helps. Enjoy!