Keto Green Chili Beef Enchiladas Recipes

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.

BEEF AND GREEN CHILE ENCHILADAS

Steps:

• Heat oven to 350°F. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Add corn; cook and stir about 3 minutes or until corn is thawed. Stir in sour cream, green chiles and 1 cup of the cheese.
• Spread about 1/4 cup of the enchilada sauce in 13x9-inch (3-quart) glass baking dish. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 2/3 cup beef mixture. Roll up tortillas; place seam side down over enchilada sauce in baking dish.
• Drizzle remaining enchilada sauce evenly over filled tortillas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
• Bake at 350°F. for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato and additional sour cream.