Low Carb Beef Enchiladas Recipes

LOW-CARB ZUCCHINI ENCHILADAS

Low-Carb Zucchini Enchiladas image

These enchiladas have a smoky depth of flavor and a lighter hit to the waistline, with zucchini wraps replacing tortillas. We actually like these better than traditional recipes; the edges crisp up nicely and the filling is so rich.

Provided by Angela Sackett Superhotmama

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h15m

Yield 8

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 large onion, chopped
kosher salt and ground black pepper to taste
1 tablespoon ancho chile powder
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon sea salt
2 pounds cooked chicken breasts, shredded
1 ½ cups red enchilada sauce, divided
2 cups shredded sharp Cheddar cheese, divided
4 green onions, green and white parts chopped and separated
¼ cup chopped fresh cilantro
4 large zucchini, thinly sliced lengthwise
½ cup queso fresco, or more to taste
¼ cup sour cream
2 tablespoons chopped fresh cilantro, or to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Heat olive oil in a large skillet over medium heat. Saute onion until softened, about 5 minutes. Season with salt and pepper. Add chile powder, garlic, cumin, and sea salt; stir until combined. Add chicken and 1 cup enchilada sauce. Stir to combine and remove from heat. Let chicken mixture cool slightly.
Stir 1 cup Cheddar cheese, white parts of green onions, and 1/4 cup cilantro into the chicken mixture. Pour 1/4 cup enchilada sauce into the bottom of a 9x11-inch baking dish.
Slightly overlap 3 slices of zucchini on a cutting board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon remaining 1/4 cup sauce over zucchini enchiladas. Sprinkle remaining 1 cup Cheddar cheese and queso fresco on top.
Bake in the preheated oven until cheese is melted, about 30 minutes. Garnish with green parts of green onions, sour cream, and 2 tablespoons cilantro.

Nutrition Facts : Calories 478.4 calories, Carbohydrate 11.7 g, Cholesterol 157.9 mg, Fat 26.3 g, Fiber 2.8 g, Protein 48.8 g, SaturatedFat 13.6 g, Sodium 619.1 mg, Sugar 4 g

LOW CARB ENCHILADAS

Low Carb Enchiladas image

Make and share this Low Carb Enchiladas recipe from Food.com.

Provided by FDADELKARIM

Categories Chicken

Time 45m

Yield 5 Enchiladas

Number Of Ingredients 8

Ingredients

1/2 lb ground chicken
salt & pepper
1/2 teaspoon onion powder
1/2 cup fat-free refried beans
10 ounces enchilada sauce
1 cup cheddar cheese
2 -3 tablespoons sour cream
5 low-carb tortillas

Steps:

Sprinkle the chicken with salt & pepper along with the onion powder. Brown until no longer pink.
Mix chicken with refried beans, 1/2 the enchilada sauce, sour cream and 2/3 cup cheese.
Fill tortillas with the chicken mixture then place into a glass baking dish.
Top with remaining enchilada sauce and cheese. Cook at 375 for 20 minutes.

Nutrition Facts : Calories 177.9, Fat 9.8, SaturatedFat 5.7, Cholesterol 58, Sodium 670.9, Carbohydrate 5.3, Fiber 1, Sugar 4.1, Protein 16.4

LOW CARB BEEF ENCHILADAS

LOW CARB BEEF ENCHILADAS image

Categories Sandwich Beef Bake Low Carb Quick & Easy

Yield 8-10 servings

Number Of Ingredients 17

Ingredients

8-10 - whole wheat low carb tortillas 7-8" size (Mission Brand or La Tortilla Factory))
1-1/2 to 2# hamburger
1 small yellow onion, chopped
1 med green bell pepper, chopped
3 garlic cloves, chopped
1-1/2 tsp ground Cumin
1-1/2 tsp Oregano
Pepper and Seasoned Salt to taste - go very easy on the salt
1 pkg Taco Seasoning mix
6-8 green onions, chopped
2 cups each Cheddar cheese and Monterey Jack, shredded
1 - 4oz can chopped black olives
1 - 20 oz can, or more, green enchilada sauce (Old El Paso) or other brand
1 - 10 oz can diced tomatoes with green chiles (Ro-tel) or a 15 oz can regular diced tomatoes for milder flavor ..
2 tsp diced Jalapeno chiles
½ tsp Red Pepper flakes
Sour cream

Steps:

Brown the hamburger, seasoning with pepper, Season salt & Garlic Powder if desired. Add chopped Onion, sauté til tender. Drain off fat. Add chopped bell pepper & garlic. Add the Taco seasoning mix according to package directions (3/4 cup water, simmer for 15 minutes). Add the can of diced tomatoes with green chiles & a large handful of green onion. Add ground Cumin, Oregano, jalapenos & half the can of chopped black olives. Sprinkle in ½ tsp Red Pepper flakes. Simmer to burn off liquid - about 20 minutes. Set aside to cool. Most recipes say to preheat your tortillas, usually in a fry pan, to soften them. I found that the low carb wheat tortillas are pliable enough to skip this step. Spray a large baking pan with "Pam" or similar. Pour enchilada sauce to cover bottom of pan. Next, paint sauce on the inside of tortillas with a pastry brush. Then add enough meat mixture to make them plump. Add about 2 heaping Tbls shredded cheddar cheese on the meat, roll up & place them, seam side down, in the baking pan. Pour the green enchilada sauce over all. Bake at 350 degrees for 30-40 minutes, til bubbly. When hot, sprinkle on the Jack cheese, remaining chopped olives & chopped green onions. The heat of the dish will melt the cheese. Serve & pass the sour cream........

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