by KetoFocus.com
4.8 Stars (15 Reviews) 5 Comments
CasseroleEasy
Spicy ground beef keto enchiladas are smothered in a homemade enchilada sauce and wrapped in unusual protein tortillas.
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Nutrition Facts
6
Servings
378
Calories
22.7g
Fat
36.5g
Protein
5.3g
Net Carb
6.4g
Total Carbs
Homemade keto enchiladas are easier than you think.
A savory ground beef mixture is wrapped in a keto protein tortilla and smothered in a spicy homemade enchiladas sauce. Then topped with lots of cheese and (optionally sour cream).
This recipe ditches the traditional low carb tortilla for something more keto friendly. These enchiladas are assembled using cold cuts. You’ll be amazed how scrumptious this keto dinner is!
Even better, this is one low carb casserole recipe that you can meal prep ahead of time or freeze so you can always have a keto dinner option ready to go when you need it.
- Recipe Details
- Watch the recipe video
- Homemade Keto Enchiladas Ingredients
- Homemade Keto Enchiladas Directions
- Similar recipes others love
- What is in keto enchiladas?
- Make Ahead and Keto Freezer Meal
Keto Enchiladas Recipe Video
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Homemade Keto Enchiladas Ingredients
2 tablespoons avocado oil - 1/2 cup diced onion
- 6 cloves garlic, minced
- 2 cups of canned whole tomatoes
- 1 cup beef broth
- 2 chilpotle chiles in adobo sauce
- 1 pound gound beef
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1/2 teaspoon salt
- 8 oz shredded monterey jack cheese
- 3 tablespoons chopped cilantro
- 10 - 12 slices of sliced deli chicken or turkey cold cuts
2 tablespoons avocado oil Homemade Keto Enchiladas Directions
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Preheat oven
Preheat oven to 400 degrees.
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Saute onions and garlic
Heat oil in a large skillet over medium heat. Add onions and cook until softened. Add garlic and continue cooking until fragrant. Remove from heat and set aside in a small bowl.
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Add tomatoes and other ingredients
Return pan to heat, add tomatoes, beef broth, chiles and cumin. Crush up the tomatoes as they cook. Cook over medium high heat until bubbly and slightly reduced.
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Blend until smooth
Remove from heat and pour sauce in a blender or food processer. Puree until smooth.
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Brown the ground beef
In the same skillet, brown the ground beef over medium high heat. Add coriander, salt and onion mixture. Continue to cook until meat is browned. Remove from heat and set in a bowl.
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Mix the filling
Add cilantro, 1 1/2 cups of cheese, 1/4 cup of pureed enchilada sauce to the ground beef mixture. Mix until combined.
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Pour a thin layer of sauce
To assemble the enchiladas, pour enough sauce to cover the bottom of a 8 x 12 casserole dish.
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Assemble enchiladas
Grab a slice of chicken. Spoon the ground beef mixture in the center and roll up like a tortilla. Place into the dish and repeat with remaining chicken slices.
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Cheese and bake
Pour the remaining sauce on top. Sprinkle with remaining cheese and bake at 400 degrees for 15 minutes or until cheese is bubbly.
What is in keto enchiladas?
For this recipe, we will be making keto beef enchiladas, however, one could get creative and make chicken enchiladas with a few tweaks.
Keto tortillas
Store bought
Although store bought low carb tortillas can be used – many of them contain gluten which you may be avoiding.
With that said, there are low carb and gluten free tortillas out there – if you find them and love them, then go for it!
Gluten free
This recipe uses sliced chicken or turkey meat from the deli as a tortilla. The benefit of using this protein tortilla is that it has no carbs. A store bought low carb tortilla can contain up to 6 net carbs in one tortilla!
Deli chicken slices are flexible and can roll up just like a tortilla. They are delicious in this dish and you won’t even notice that they aren’t a true tortilla!
Low carb enchilada sauce
This low carb enchilada recipe uses a homemade enchilada sauce that is easy to make.
You can substitute with canned enchilada sauce if you are looking for convenience; however, nothing beats the flavor of homemade enchilada sauce.
This sauce recipe is very simple.
It does require a blender or food processer to puree the tomatoes and chilies together. If you don’t own one of those appliances, you can still make this enchilada sauce.
Just make sure you diced your chilies and crush up the tomatoes as small as possible. You could even substitute with crushed tomatoes or diced tomatoes in the sauce recipe.
Ground beef
This keto recipe uses ground beef which is used in traditional enchiladas.
We brown the grown beef with coriander, salt and onion mixture. Some add taco seasoning early on. I have found that with the above seasoning and the homemade enchilada sauce that taco seasoning is not required, but hey, if you want to add it, go for it.
Make Ahead and Keto Freezer Meal
As mentioned above, these keto enchiladas can be prepped ahead of time and stored in the refrigerator to bake later. I have prepped my enchiladas in the morning and then cooked them later in the evening when I’m short on time.
You have the option to freeze the enchiladas as well. After the enchiladas are assembled, cover in plastic wrap and then a sheet of aluminum foil. Place in the freezer until ready to use. To reheat frozen keto enchiladas, bake at 350 degrees with foil on (plastic wrap removed) for 30 minutes. Remove foil and cook for an additional 15 to 20 minutes.
Nutritional information & Macros
Nutrition Information
Homemade Keto Enchiladas
Servings: 6
| Amount Per Serving | |
|---|---|
| Calories | 378 |
| Fat | 22.7g |
| Protein | 36.5g |
| Total Carbs | 6.4g |
| Net Carbs | 5.3g |
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Good enough to eat it again. I still miss real tortillas. 🙁
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Mission low carb tortillas. Only 4 carbs per tortilla and they taste great!
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Mission now makes Zero Net Carb tortillas. 😋
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Buy La Banderita street tacos in a package of 16. The macro is very minimal on carbs. Imo, These tortillas are the very best keto friendly wraps even better then Mission low carb tortillas.
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These were delicious. I used turkey lunchmeat as my protein wrap. The only thing I did differently was I add about 1/8 t of xanthan gum to the sauce at the very end of blending because mine was a little thin. It made the texture of the enchilada sauce really nice. Family loved these and I will make them again! Thank you for the great recipe!
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