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.
These enchiladas are great as leftovers, and even freeze leftovers in batches and reheat in the microwave for 3-5 mins.