• 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.

Assembly

• 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.