Low Carb Enchiladas

Name: Low-Carb Beef Enchiladas
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Mexican
Ingredients: Primal Kitchen Avocado Oil Spray; 1 tablespoon Primal Kitchen Avocado Oil; 1 small yellow onion, diced (about 1 cup); 1 small red pepper, diced (about 1 cup); 1 pound 93% lean grass-fed ground beef; 1 tablespoon garlic, minced; 1 tablespoon taco seasoning; 15 ounces red enchilada sauce (we used Siete); 8 low-carb tortillas (6 to 8-inch); 1 ½ cups shredded Mexican blend or cheddar cheese; Optional toppings: sour cream, avocado, fresh cilantro, chopped tomatoes, green onions

January 19, 2023

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If you’re assuming you can’t eat Mexican-inspired food on a low-carb or keto diet, you might not be considering the whole enchilada. You can still get your enchilada fix in a variety of ways, from using cheese or egg wraps in place of tortillas to making an enchilada bowl with just the sauce and fillings. For this recipe, we’ve subbed low-carb tortillas for traditional ones and focused on well-seasoned, lean grass-fed beef cooked with Primal Kitchen Avocado Oil.

A traditional red sauce adds a tangy kick and rounds out the savory ingredients in this low-carb enchilada recipe. You can make your own sauce using pantry staples like avocado oil, beef stock, chili powder, and your choice of flour, or opt for a bottled version–just make sure to check the label for gluten or other unwanted ingredients first. Sprinkle some cheddar on top, and you have a hearty, filling dish that's a fiesta of flavor.

Low-Carb Beef Enchiladas

Rated 3.5 stars by 13 users

Servings

Prep Time

5-10 minutes

Cook Time

20 minutes

Calories

305

Made with grass-fed ground beef cooked with Primal Kitchen Avocado Oil, these low-carb enchiladas are keto-friendly and totally delicious. Enjoy them alone or with a side of cilantro cauliflower rice for a savory, Mexican-inspired meal.

Author:

Mackenzie Burgess, RDN

Ingredients

Primal Kitchen Avocado Oil Spray
1 tablespoon Primal Kitchen Avocado Oil
1 small yellow onion, diced (about 1 cup)
1 small red pepper, diced (about 1 cup)
1 pound 93% lean grass-fed ground beef
1 tablespoon garlic, minced
1 tablespoon taco seasoning
15 ounces red enchilada sauce (we used Siete)
8 low-carb tortillas (6 to 8-inch)
1 ½ cups shredded Mexican blend or cheddar cheese
Optional toppings: sour cream, avocado, fresh cilantro, chopped tomatoes, green onions

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Directions

Preheat the oven to 375ºF. Grease a 13x9 baking pan with avocado oil spray and set aside.
Heat avocado oil in a large pan over medium-high heat. Add onion and red pepper and saute for 4-5 minutes until lightly browned.
Add ground beef, garlic, and taco seasoning and cook until browned, about 5 minutes. Stir in 1/2 cup of the red enchilada sauce to the beef mixture (reserve the rest of the sauce for step #5).
Spread 1/2 cup of beef mixture down the center of each tortilla then sprinkle with about 1 tablespoon of cheese. Carefully roll tortillas around the filling and place seam side down in a greased baking dish. Repeat with remaining tortillas.
Pour the remaining enchilada sauce on top, then sprinkle with the remaining cheese (there should be about 1 cup of cheese left).
Bake for 20 minutes, or until the cheese is golden brown and bubbly. If desired, top with sour cream, avocado, fresh cilantro, chopped tomatoes, and/or green onions.

Recipe Note

Okay with a slightly higher carb count? There are many varieties of grain-free tortillas, but one of our favorites is Siete’s almond flour tortillas. They’re also high in protein and lower in carbs than traditional tortillas.
If you follow a gluten-free diet, you’ll also want to be mindful of the taco seasoning and red enchilada sauce you buy, because there can be wheat added in. We like using Siete’s taco seasoning and red enchilada sauce. You can also flip to the back of the nutrition label and scan the ingredients for any sources of gluten.

Nutrition

Serving Size: 1 serving
per serving: Calories; 305

Amount/Serving % Daily Value

Fat: 17.5 grams
Carbs: 25.6 grams
Fiber: 13 grams

Mackenzie Burgess, RDN is a registered dietitian and recipe developer in the Denver area. She focuses on customizable recipes with ingredients of your choice. Mackenzie is passionate about improving peoples’ cooking confidence through easy meals, kitchen hacks, and her hands-on “Coaching + Cooking” program. Connect with her on social media @cheerfulchoices or on her website at CheerfulChoices.com.

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