Low Carb Beef Enchiladas
Satisfy your Tex-Mex cravings with these flavorful Low Carb Beef Enchiladas, a guilt-free twist on a classic comfort food! Packed with seasoned ground beef, fragrant garlic, and hearty spices like chili powder and cumin, this dish delivers bold taste without the carbs. Wrapped in soft low-carb tortillas and smothered in a rich, tangy enchilada sauce, these enchiladas are baked to perfection with a generous layer of gooey cheddar cheese. Ready in just 45 minutes, they're quick, easy to make, and a crowd-pleaser for keto and low-carb enthusiasts. Garnished with fresh cilantro and green onions, these enchiladas are perfect for weeknight dinners or a fun gathering. Whether you're watching your carbs or simply love bold Southwestern flavors, this recipe offers irresistible comfort food with a healthier twist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium, chopped Onion
- 2 minced Garlic cloves
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 pieces Low-carb tortillas
- 2 cups Enchilada sauce
- 1 cup, shredded Cheddar cheese
- 1 tablespoon Olive oil
- 2 sliced Green onions
- 0.25 cup, chopped Cilantro
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat, add chopped onions, and cook until translucent, about 5 minutes.
Add minced garlic and cook for an additional 1 minute until fragrant.
Increase the heat to medium-high and add the ground beef, breaking it apart with a wooden spoon. Cook until browned and fully cooked through, about 8 minutes.
Stir in the chili powder, cumin, salt, and black pepper. Mix well to evenly coat the beef with spices.
Reduce the heat to low and add 1/2 cup of the enchilada sauce to the beef mixture. Stir to combine, then remove from heat.
Spoon about 1/4 cup of the beef mixture onto one edge of each low-carb tortilla and roll it up tightly.
Spread 1/2 cup of enchilada sauce evenly over the bottom of a 9x13 inch baking dish.
Place the filled tortillas seam side down in the prepared baking dish.
Pour the remaining enchilada sauce over the tortillas and sprinkle the shredded cheddar cheese evenly on top.
Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes before serving.
Garnish with sliced green onions and chopped cilantro before enjoying.
Nutrition Facts
Calories |
2439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.8 g | 191% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 7776 mg | 338% | |
| Total Carbohydrate | 185.9 g | 68% | |
| Dietary Fiber | 89.1 g | 318% | |
| Total Sugars | 25.3 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1437 mg | 111% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 3152 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
