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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.   



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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