Keto Beef Enchiladas Recipes

KETO ENCHILADAS

Steps:

• Add all the ingredients to a large mixing bowl and whisk to combine.
• Heat a small (6 inch) skillet to medium-low heat and grease with coconut oil spray.
• Use a 1/4 measuring cup to pour the batter into the heated pan and cover with a lid to cook through for 2-3 minutes.
• Repeat process until all tortillas are cooked (we made 7).
• Preheat your oven to 400 degrees.
• Turn the heat up to medium-high and add the ground sausage. Break apart into crumbles until it cooks through completely.
• Remove from heat and set aside.
• Make your enchiladas: Place some meat and cheese into each wrap. Wrap loosely and place into the casserole dish. Repeat until all enchiladas are in casserole dish.
• Top with enchilada sauce and additional cheese. Bake for 10-12 minutes until cheese is fully melted. Enjoy!
• Best stored in a sealed container in the fridge, up to 5 days.

KETO ENCHILADA LASAGNA CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Cook ground beef and onion in a large skillet over medium high heat until beef is browned.
• Stir in salsa, chili powder, cumin, oregano, salt, olives and sour cream. Remove from heat.
• In a large casserole dish, spoon 1/3 of the beef mixture on to the bottom of the pan.
• Lay down two slices of deli chicken on top of ground beef mixture.
• Lay down sliced cheddar cheese on top of sliced chicken.
• Repeat layers. Top with remaining beef mixture and shredded Mexican cheese. Bake at 400 degrees for 20 minutes or until cheese is melted and bubbly.

BEEF ENCHILADA BAKE | PALEO, KETO, WHOLE30

Steps:

• Preheat the oven to 400ºF.
• Combine the tomato sauce, chili powder, cumin, garlic, and oregano in a small bowl until smooth~ this is your enchilada sauce.
• Saute the ground beef & onion in a large pan until the meat is no longer pink. Drain any excess liquid.
• Stir the bell pepper, jalapeño, and "enchilada sauce" into the pan until combined.
• Drizzle a 9 x 13" baking dish with avocado oil, or a cooking fat of your choice, to avoid sticking.
• Fill the bottom of your dish with the shredded cauliflower, then top with the meat and veggie mixture.
• Crack the eggs into the casserole, and stir them in until the eggs are no longer visible.
• Once stirred, bake for 45 minutes to 1 hour- or until the casserole is browned around the edges and the eggs are set.
• Let it cool for a few minutes, slice into squares, & serve topped with garnishes of your choice!

HOMEMADE KETO ENCHILADAS

Steps:

• Preheat oven to 400 degrees.
• Heat oil in a large skillet over medium heat. Add onions and cook until softened. Add garlic and continue cooking until fragrant. Remove from heat and set aside in a small bowl.
• Return pan to heat, add tomatoes, beef broth, chiles and cumin. Crush up the tomatoes as they cook. Cook over medium high heat until bubbly and slightly reduced.
• Remove from heat and pour sauce in a blender or food processer. Puree until smooth.
• In the same skillet, brown the ground beef over medium high heat. Add coriander, salt and onion mixture. Continue to cook until meat is browned. Remove from heat and set in a bowl.
• Add cilantro, 1 1/2 cups of cheese, 1/4 cup of pureed enchilada sauce to the ground beef mixture. Mix until combined.
• To assemble the enchiladas, pour enough sauce to cover the bottom of a 8 x 12 casserole dish.
• Grab a slice of chicken. Spoon the ground beef mixture in the center and roll up like a tortilla. Place into the dish and repeat with remaining chicken slices.
• Pour the remaining sauce on top. Sprinkle with remaining cheese and bake at 400 degrees for 15 minutes or until cheese is bubbly.

KETO BEEF ENCHILADAS

Steps:

• Preheat your oven to 350ºF with the oven rack in the middle.
• Heat your cast iron skillet over medium heat. When the pan is warm, add the avocado oil, onion, ground beef + salt. Cook, breaking up the beef and stirring occasionally, until the beef is almost cooked through and the onions are soft, about 5-10 minutes.
• Add in the frozen cauliflower rice to the ground beef, and continue cooking until the cauliflower rice is thawed and all the moisture is absorbed, another 5 minutes. The cauliflower rice will absorb all the flavor of the ground beef, stretching out the amount of meat for a fraction of the cost. Plus, it gets more veggies into the dish! One of my favorite hacks.
• Last, stir in 1/4 cup of the enchilada sauce into the ground beef mixture. Take it off the heat, and stir to combine.
• Assemble the enchiladas. Start by putting about 1/4 cup layer of the enchilada sauce in the bottom of your 9x13 baking dish. Then, lay out a wrap and spoon on a scant 1/4 cup of the ground beef mixture. Top with 1 tablespoon shredded cheese. Roll it up like a cigar and place it in the baking dish. Repeat with the remaining wraps until your baking dish is full.
• Top with about 1/2 cup of enchilada sauce (or more if preferred) and a layer of shredded cheese.
• Bake uncovered for 20-25 minutes, until the enchiladas are warmed through and the cheese is melted.
• Serve warm topped with desired toppings.
• Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.

CABBAGE ROLL BEEF ENCHILADAS | KETO, LOW-CARB

Steps:

• Preheat oven to 375°
• Brown the ground sirloin until thoroughly cooked, adding the diced onion, diced garlic, and salt. Set aside.
• In a large pot of boiling water, boil the washed cabbage leaves for 2-3 minutes, until tender.
• In a sauce pan, over medium high heat, combine the almond flour, tomato paste, chicken broth, onion powder, salt, cumin, and oregano. Stir with a whisk for about five minutes, ensuring that the ingredients are well-mixed and form one cohesive sauce.
• One at a time, fill each cabbage leaf with a portion of the beef mixture, then gently roll the leaf burrito style.
• Place rolled cabbage leaves in a baking dish and cover with the enchilada sauce.
• Cover enchiladas with the Mexican cheese blend.
• Place in the oven and bake for 20 minutes.
• Serve, adding cilantro and sour cream as desired.

EASY KETO BEEF AND CHEESE ENCHILADAS

Steps:

• Dice the onion and shred the cheese before you begin.
• Slice the jalapeno into thin slices.
• Using a frying pan add the diced onion and ground beef, salt, pepper, and start cooking it over medium heat. Cook the ground beef until it's browned, Drain the beef if needed.
• Add the taco seasoning to the ground beef when it's done and still warm. Mix until fully combined. Set aside.
• Preheat the oven to 350 degrees.
• Using a 9 x 13 baking dish, spread a thin layer of red enchilada sauce at the bottom of the pan before starting.
• Open the package of egg wraps and place one faced down.
• Add a layer of cheese in the center of the egg wrap as seen in the photo instructions.
• Add a layer of seasoned ground beef on top of the cheese.
• Fold the wrap on the outsides in and begin rolling the wrap up just like a burrito. (See photos for visual)
• Place the folded wrap open side down into the baking dish.
• Continue until you have filled all 14 of the egg wraps and filled the baking dish.
• If you have any ground beef left, you can sprinkle it over the top of the enchiladas now.
• Pour the remaining red enchiladas sauce over the prepped enchiladas making sure the sauce covers each enchilada.
• Sprinkle the remaining cheese over the top of the enchiladas.
• Use your hands and crumble the cotija or queso fresco cheese over the top of the enchiladas.
• Add the sliced jalapeños over the final layer.
• Bake at 350 degrees for 25 minutes or until the enchiladas have fully cooked in the center and the cheese has melted.
• Allow the enchiladas too cool slightly before serving.

KETO BEEF ENCHILADAS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Pour some enchilada sauce into a baking dish, barely covering the bottom.
• Lay out roast beef on a cutting board. Trim each slice to be the size of a taco. Cover with some Cheddar and Monterey Jack cheese. Sprinkle some onion over cheese and roll up beef slices. Arrange rolls in the baking pan. Moisten the top with enchilada sauce. Sprinkle remaining cheese, onion, and olives over enchilada sauce. Cover baking dish with aluminum foil.
• Bake in the preheated oven until heated through, about 15 minutes. Uncover and continue baking until cheeses brown, about 7 minutes more. Serve with sour cream.

KETO BEEF ENCHILADAS (PALEO & GLUTEN-FREE)

Steps:

• In a small bowl, combine the chili powder, cumin, garlic powder, oregano, salt, coriander, and cinnamon. Set aside. The recipe goes fast, so get the tomato paste and chicken broth ready and place near the stove.
• In a medium saucepan, add the oil and heat over medium heat. Once hot, add the spice mixture, whisking constantly until fragrant, about 30 seconds to 1 minute. Then, whisk in the tomato paste and slowly pour in the broth while whisking constantly to prevent lumps.
• In a small bowl, combine the xanthan gum and oil or melted butter. Pour into the sauce and whisk constantly until thickened, around 3 minutes. If the sauce seems too thick, add additional chicken broth as needed to thin. Remove from heat. Add the vinegar and season with freshly ground black pepper. Taste and add more salt if needed. If the sauce tastes "flat" it needs more salt.
• Prepare the enchilada sauce as instructed above and set aside. If making homemade tortillas, prepare them and set those aside as well.
• Prepare the meat: Finely chop the onion. Then, in a large skillet heat 2 Tbsp. oil over medium high heat. Once hot, add the onion and beef. Cook until beef has browned, breaking up the meat with a wooden spoon as it cooks. Drain off fat if desired, then add the green chiles, salt, and pepper. Stir to combine. Turn off heat and set aside.
• If needed, slightly heat the tortillas on the stove until softened. For most tortillas, this is 15 - 30 seconds per side over medium heat. Heat them just until soft. If you over-heat them, they will become hard.
• Preheat oven to 350 degrees.
• Place the tortillas on a baking sheet and spread the sauce over the top. Then, spoon some of the meat mixture into each tortilla. You can also add in black olives, green onions, and cheese if desired. Try not to over-fill the tortillas.
• Roll up each tortilla and place seam side down in a baking dish. Pour the remaining enchiladas sauce over the tortillas. There will be a little bit of beef leftover. You can either make a few more enchiladas in another baking dish or serve the remaining meat mixture spooned on top of the enchiladas.
• Stir about 2 Tbsp. of cilantro into the remaining sauce, if desired, and pour over the enchiladas.
• Sprinkle the top with cheese, non-dairy cheese, or nutritional yeast.
• Bake for 10 minutes, or until hot.
• Sprinkle extra cilantro, green onions, and any left over meat mixture over the top and serve with sour cream if desired.

KETO ENCHILADAS

Steps:

• Preheat the oven to 180C/350F. Grease a large baking tray and set aside.
• Place all your enchilada sauce ingredients into a high speed blender. Blend well, until smooth. Pour into a bowl and set aside.
• Place large pot or saucepan over medium heat. Add the oil and once hot, add the diced onions and peppers and cook for 2-3 minutes, until the onions are golden. Add the diced chicken and taco seasoning and mix well. Cook for 8-10 minutes, while stirring regularly, until the chicken is fully cooked.
• Start assembling the enchiladas. Place a single tortilla onto a plate. Spread 1-2 tablespoons of enchilada sauce, or enough to cover the tortilla. Add some of the chicken filling into the center, followed by a few tablespoons of shredded cheese. Fold either together and use a toothpick to hold it in place. Place the filled tortilla into the baking dish. Repeat until all the tortillas are filled.
• Cover the tortillas with any remaining enchilada sauce and sprinkle with the remaining cheese. Bake for 10-12 minutes, or until the cheese has melted. Remove the toothpicks and serve immediately.

KETO CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 400. Put 2 tablespoons of the sauce in the bottom of a 9x13 casserole dish. Top with the chicken. Spread an additional 2 tablespoons of sauce on top of the chicken thighs.
• Bake for 25-35 minutes until the chicken is at least 160 degrees. Let cool for 5 minutes and then shred the chicken. Discard the cooking liquid.
• Combine the slightly cool shredded chicken with half of the cheese. Divide between the tortillas. Roll each up and place in the casserole dish. Top with the rest of the enchilada sauce. Top with the remaining cheese.
• Bake for an additional 25-30 minutes or until hot and bubbly. Optional: broil for 2-3 minutes at the end to brown the cheese.

KETO ENCHILADAS

Steps:

• Shred the chicken. See notes below* on how to poach the chicken.
• Preheat oven to 400 F.
• Heat vegetable oil (2 tablespoons) in a large oven-safe pan over medium heat.
• Once shimmering, add chopped onion (1 cup) and chopped bell pepper (1). Saute until soft, about 10 minutes.
• Turn off the heat in the pan, and stir in salt (1 teaspoon), pepper (1/2 teaspoon), diced green chilis (4 Ounces), taco seasoning (4 tablespoons), and water (1/4 cup). Stir until the taco seasoning dissolves.
• Add shredded chicken (3 cups), cottage cheese (1 cup), red enchilada sauce (12 Ounces), and cheddar (1 cup). Stir until well combined and the chicken is coated in sauce.
• Sprinkle remaining cheddar (2 cups) on top.
• Bake in the preheated oven for 15 minutes, or until heated through and the cheese starts to brown around the edges.
• Serve over cauliflower rice and top with your favorites. Enjoy!

KETO ENCHILADAS

Steps:

• Preheat oven to 375 degrees F. Spray a 9x13 baking dish with oil and set aside.
• Brown the ground beef, pepper, and onion in a skillet over medium heat, breaking down large chunks into smaller ones. Add in the taco seasoning and water and stir to combine, then simmer until the water is absorbed into the ground beef. Remove from heat.
• Spread about 1/2 cup of the enchilada sauce evenly on the bottom of the prepared casserole dish.
• Add 1/3 cup of the ground beef mixture in a straight line to the center of each tortilla. Add about 1/4 cup of the shredded cheese, then roll up tightly. Place the rolled tortilla seam side down in the casserole dish. Repeat with the remaining ingredients until the casserole dish is full.
• Spread the rest of the enchilada sauce over the top of the tortillas, making sure to coat each tortilla. Sprinkle the remaining cheese all over the top and bake, uncovered, for 20 to 25 minutes, or until the center is bubbly.
• Top with your favorite toppings and enjoy!

KETO CROCK-POT BEEF ENCHILADAS

Steps:

• Add Oil in a skillet over medium heat, Add garlic and onion then cook until translucent.
• Add ground beef, salt, pepper and cumin and let it cook for a few minutes until brown then take off the stove.
• For the Red Enchilada Sauce, Add Oil on a skillet over low to medium heat, add Chili powder and stir well with a spatula until lumps form, then add water, and stir again.
• Add blended tomato puree sauce, garlic powder, onion powder, oregano, cumin powder, keep stirring consistently while doing so and set to low heat for the sauce to thicken and then set it aside.
• Start assembling by putting the beef filling and cheese on a tortilla and place it on your crock-pot and repeat the process for others until enough.
• Spread the enchilada sauce all over the rolled tortillas and then top it off with shredded cheddar cheese and cover the lid.
• Set the slow cooker on low for about 2-3 hours and see the magic happen!