Before the Mexican food authorities come after me, let’s get one thing clear. Are these Keto Enchiladas authentic Mexican enchiladas? No. However, they’re pretty darn good representation of Mexican food for a cross section of the world.
This recipe was created to give the everyday person a chance to have some mexican food at a lower carb count. This is a great family meal, but go to this link if you’re looking for an authentic Mexican Enchiladas recipe.
It’s nice to have another option to add to your weekly meal plan. I repeatedly hear that people get bored of their food choices or can’t think of what to eat.
Keto Enchiladas are a great addition to that meal planning rotation.
In authentic enchiladas the carbs come mostly from the tortillas. Traditional enchiladas used lightly fried corn tortillas. Yes, corn tortillas are great flavor. However, corn tortillas are loaded with carbs.
Keto Enchiladas can be made using one of 3 options: homemade keto tortillas, store bought low carb tortillas or deli meat.
This recipe is meant to be a low carb AND easy alternative to traditional enchiladas. So we use store bought EggLife brand tortillas.
Several years ago I published a Keto Tortilla recipe that went a little viral. Using just two inexpensive ingredients my homemade keto tortillas are perfect for Keto Enchiladas.
The one major down side of homemade keto tortillas is the time commitment. Each tortilla take 5-7 minutes to make stove top. When a recipe calls for 10-12 tortillas that recipe is going to require you to be cooking for almost an hour.
I have 4 pans to use when I’m making my homemade Keto Tortillas, so it speeds up the process when I’m making my Keto Enchiladas.
In the keto world a new player has come to the market. I discovered a new low carb tortilla called EggLife Brand. These wraps made of mostly egg whites are a gamechanger for The Kellie Kitchen.
I use Egglife tortillas for my Keto Enchiladas, BLT wraps, and even my Keto Lasagna. These wraps are readily available at Smart & Final and a few other larger chains.
If you can not find at your local store, they’re also available online at Amazon here.
In our opinion EggLife Tortillas take on the flavor of the Keto Enchiladas.
The other option is a premade low carb flour tortilla. I’m certain the Keto police will have my head for mentioning low carb Mission brand tortillas.
However, I feel the need to give the option for this store bought low carb option.
Your macros, budget, schedule and taste buds are your own. If using store bought Low Carb Tortillas works for you…then go for it!
Another option I hear about often is using deli meat to roll your enchiladas. Maria Emmerich is the queen of using deli meat in many recipes and I draw on her for much of my keto cooking inspiration.
This recipe is using ground beef to fill the Keto Enchiladas. However, you can use any filling you like. Shredded rotisserie chicken is a great option, too.
Adding shredded cheese to whatever protein you decide to use helps hold the enchilada together. Also, the sharp cheddar adds great flavor to your Keto Enchiladas.
We use canned enchilada sauce because it’s easy and inexpensive. This recipe calls for a 15 oz can of premade enchilada sauce. Pick whatever brand or homemade sauce you like.
Once the meat has been made you simply assemble each individual enchilada in an assembly line. First pour a few tablespoons of the enchilada sauce into the bottom of the baking dish.
Then place a keto tortilla in the palm of your hand or on a flat surface. Spoon 1/8th of the meat into the center of your tortilla in a line from edge to edge.
Then sprinkle cheddar cheese along the top of the meat filling and gently roll the tortilla. Place each filled tortilla into a small casserole dish lining the enchiladas up snuggly as you place them in the dish. Don’t be shy about fitting all 8 enchiladas into the dish.
Pour the remaining enchilada sauce over the top of the filled enchilada casserole dish. Sprinkle the remaining cheddar cheese over the top of the enchilada sauce.
EVerything in your Keto Enchiladas is already cooked. The bake time is simply to heat all the way through and melt the cheese together withall the flavors.
I bake my Keto Enchiladas for about 15-20 minutes at 350*. WHen I see the enchilada sauce kinda bubbling along the edges I may even turn the oven to broil for a minute or 2 just to get the cheese bubbling and a little crisp.
There are so many options on what to serve your Keto Enchiladas with to complete your meal. EVeryone likes different things so I place small bowls of chopped onion and cilantro, jalapenos, sour cream, and hot sauce.
I always have a large bowl of my favorite guacamole served with pork rinds. I’ll be posting that guac recipe here later today, so stay tuned.
If there are any leftover Keto Enchiladas, place them in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave for your next meal.
I have frozen these enchiladas as leftovers. If you do freeze your Keto Enchiladas I recommend you fully thaw them before you reheat or try to cook in the oven.
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21 day Keto & Fasting Jump Start Program
If you’re new to low carb and fasting and need someone like me to hold you accountable I have a one on one program. The Kellie Kitchen Accountability Coaching Program…for details click here.
I’ll teach you how to eat delicious food and still lose weight, look great and feel AMAZING.
However, if you’re a “Do It Yourself” kind of person I have created a workbook to take you through the 21 day Jump Start Journey.
- 1 lb ground beef
- ½ cup onion small chopped
- 1 tbsp taco seasoning
- 4 tbsp cream cheese
- 2 cup cheddar cheese
- 15 oz red enchilada sauce
- 8 Keto Tortillas
- sour cream
- hot sauce
- Brown ground beef in a large skillet. As beef is browning add in the diced onion. Once beef is fully browned, add taco seasoning packet and stir to combine.
- Add in cream cheese and mix until fully melted and creamy.
- Spoon ¼ cup of the enchilada sauce into the bottom of your small casserole dish. Keep the casserole dish close as you roll your enchiladas.
- While holding a keto tortilla in the palm of your hand, place several ⅛ of the creamy beef mixture in the length of the tortilla. Sprinkle with shredded cheddar cheese over the creamy beef mixture. (You will use about a half of the shredded cheddar with this step).
- Very gently wrap the tortilla into a roll and place the seam side down lined elegantly in a casserole dish.
- Repeat this step until you use all 8 tortillas and all the creamy beef mixture. Your 8 enchiladas should snuggly fit lined up in a small casserole dish.
- Spoon the remaining enchilada sauce all over the enchiladas in the casserole dish. Sprinkle the top of the enchiladas with the remainder of the cheese.
- Bake enchiladas in 350* oven for 15-20 minutes. Check the enchiladas and possibly bake on top rack for an extra 2-5 minutes.
- Once the enchiladas are out of the oven sprinkle with chopped cilantro and scallions. Serve with sour cream, guacamole and jalapeno hot sauce if you wish.