Keto Beef and Cheese Enchiladas: We love beef and cheese enchiladas, but we don’t want to get too many carbs from tortillas. You could use the low carb tortillas but I found something even better! You can make your own low carb keto friendly beef and cheese enchiladas with this recipe because we don’t use tortillas at all! We used keto friendly egg wraps!
These Keto Beef and Cheese Enchiladas have the perfect combination of spices. The beef is flavorful, juicy, and tender while the cheese adds some extra savory flavor to it. It is almost like a comfort food dish that you can definitely prep aheads and use as a freezer meal if needed also.
Course Dinner idea
Cuisine Mexican
Servings 14 enchiladas
Calories 151
Ingredients
- 1/2 cup white onion
- 1 lb ground beef precooked and crumbled
- 1 packet taco seasoning or 3 tbs this homemade taco seasoning mix
- 1 package burrito size egg wraps
- 2 cups Mexican-blend shredded cheese or cheddar cheese
- 1/3 cup cotija or queso fresco cheese crumbled
- 1 can 20 oz red enchilada sauce
- Salt
- Pepper
- Optional Toppings such as: Cilantro diced avocado, sour cream, sliced jalapeños, crumbled cotija cheese or crumbled queso fresco
Instructions
- Dice the onion and shred the cheese before you begin.
- Slice the jalapeno into thin slices.
- Using a frying pan add the diced onion and ground beef, salt, pepper, and start cooking it over medium heat. Cook the ground beef until it’s browned, Drain the beef if needed.
- Add the taco seasoning to the ground beef when it’s done and still warm. Mix until fully combined. Set aside.
- Preheat the oven to 350 degrees.
- Using a 9 x 13 baking dish, spread a thin layer of red enchilada sauce at the bottom of the pan before starting.
- Open the package of egg wraps and place one faced down.
- Add a layer of cheese in the center of the egg wrap as seen in the photo instructions.
- Add a layer of seasoned ground beef on top of the cheese.
- Fold the wrap on the outsides in and begin rolling the wrap up just like a burrito. (See photos for visual)
- Place the folded wrap open side down into the baking dish.
- Continue until you have filled all 14 of the egg wraps and filled the baking dish.
- If you have any ground beef left, you can sprinkle it over the top of the enchiladas now.
- Pour the remaining red enchiladas sauce over the prepped enchiladas making sure the sauce covers each enchilada.
- Sprinkle the remaining cheese over the top of the enchiladas.
- Use your hands and crumble the cotija or queso fresco cheese over the top of the enchiladas.
- Add the sliced jalapeños over the final layer.
- Bake at 350 degrees for 25 minutes or until the enchiladas have fully cooked in the center and the cheese has melted.
- Allow the enchiladas too cool slightly before serving.
Notes
Delicious recipe that freezes well too!
Nutrition
Serving: 1g | Calories: 151 | Carbohydrates: 1g | Protein: 10g | Fat: 12g | Fiber: 1g | Sugar: 1g
