Beef Enchiladas

Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350-400 per serving

These delicious low-carb keto beef enchiladas feature a savory ground beef filling wrapped in soft tortillas, topped with sugar-free enchilada sauce & melted cheese, baked until perfect. They’re an easy, flavorful weeknight meal that fits your macros.

Ingredients

• 1 lb (450g) ground beef (80/20 or lean)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp paprika
• Salt & pepper to taste
• 4 low-carb tortillas (e.g., almond flour or coconut flour based)
• 1 cup enchilada sauce (no sugar added)
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet over medium heat, cook the onion & garlic until soft (about 3–4 min). Add the ground beef & cook until browned, cooked through, breaking it up into small pieces (about 7–8 min). Drain any excess fat if desired.
3. Stir in the chili powder, cumin, paprika, salt, & pepper. Cook for 1 minute until fragrant. Remove from heat.
4. Spoon the beef mixture evenly among the 4 tortillas, roll them up tightly. Place seam-side down in a9x13-inch baking dish.
5. Pour the enchilada sauce evenly over the top, covering all tortillas. Sprinkle the shredded cheese evenly over the sauce.
6. Bake in the preheated oven for 15–20 minutes, until the sauce is bubbly & the cheese is melted & lightly golden.
7. Remove from oven & let cool for 2–3 minutes. Garnish with fresh chopped cilantro & serve hot.

Notes & Tips

• Low-Carb Tortillas: Use almond flour, coconut flour, or mission low-carb tortillas. Check labels to ensure they fit your carb limit.
• Enchilada Sauce: Choose a brand without added sugar or make your own with tomato sauce, chili powder, cumin, & garlic powder.
• Spice Level:Adjust the chili powder & add diced jalapeños if you prefer spicier enchiladas.
• Make-Ahead: Assemble the enchiladas, cover, & refrigerate for up to 1 day before baking. Add a few extra minutes baking time if chilled.
• Freezing: Cool baked enchiladas completely, wrap tightly, & freeze for up to 3 months. Reheat in the oven or microwave.

Nutrition Info (per serving)

*Nutrition values are estimates & may vary based on specific ingredients used.

The Recipe

Beef Enchiladas

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• Author: Emmy Minucci
• Total Time: 35 min
• Yield: 4 1x
• Diet: Ketogenic, Low-Carb

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Description

Savory ground beef enchiladas wrapped in low-carb tortillas, topped with sugar-free sauce & melted cheese—a quick keto-friendly meal.

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Ingredients

Scale 1x2x3x

1 lb (450g) ground beef
1 small onion, diced
2 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
½ tsp paprika
Salt & pepper to taste
4 low-carb tortillas
1 cup enchilada sauce (no sugar added)
1 cup shredded cheese
Fresh cilantro, chopped

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Instructions

1. Preheat oven to 375° F (190°C).
2. Cook onion & garlic until soft, add beef & cook until browned. Drain fat.
3. Stir in spices.
4. Fill & roll tortillas, place seam-down in baking dish.
5. Pour sauce over top, sprinkle cheese.
6. Bake 15–20 minutes until bubbly & melted.
7. Garnish & serve hot.

Notes

• Use low-carb tortillas (almond/coconut flour).
• Choose sugar-free enchilada sauce.
• Adjust spiciness with chili powder or jalapeños.
• Assemble ahead & refrigerate up to 1 day.
• Freeze baked enchiladas for later.

• Prep Time: 15 min
• Cook Time: 20 min
• Category: Main Course
• Method: Baked
• Cuisine: Mexican

Nutrition

• Serving Size: 1 enchilada
• Calories: ~350–400
• Sugar: <4g
• Sodium: ~600mg
• Fat: 28g
• Saturated Fat: 11g
• Unsaturated Fat: ~12g
• Trans Fat: <0.5g
• Carbohydrates: 6g
• Fiber: 3g
• Protein: 24g
• Cholesterol: ~85mg