Enjoy these rich and flavorful Keto Beef Enchiladas made with tender ground beef, gluten-free almond flour tortillas, and a sweet and spicy red enchilada sauce. Perfect for a satisfying and low-carb weeknight meal.
1 lb ground beef (80/20 or 85/15)
1 package taco seasoning (or 3 tbsp homemade)
4 oz can diced green chiles
10 oz mild red enchilada sauce (keto-friendly or sugar-free)
2 tbsp sour cream (full-fat recommended)
8 almond flour tortillas (low-carb or keto-certified)
2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, or a blend)
Preheat oven to 375°F (190°C).
Brown the ground beef in a large skillet over medium-high heat until no longer pink. Drain excess fat.
Stir in taco seasoning and diced green chiles; cook for about 2 minutes until the flavors meld.
Slightly reduce the enchilada sauce in a saucepan over medium heat.
Layer tortillas in the bottom of a 9×13-inch baking dish. Spread a thin layer of enchilada sauce over the tortillas.
Fill each tortilla with a portion of the beef mixture, roll up, and place seam-side down in the dish.
Pour the remaining enchilada sauce over the filled tortillas, ensuring they’re well coated.
Sprinkle shredded cheese on top.
Bake for 15–20 minutes until cheese is melted and bubbly.
Remove from oven and let rest for 5 minutes before serving. Top with sour cream if desired.
For extra flavor, add a splash of lime or avocado on top before serving.
If you can’t find keto-friendly enchilada sauce, mix reduced-fat cheese into a basic salsa-style red sauce to make your own.
Tortillas can be subbed with large lettuce leaves for an ultra-low-carb option.
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
Find it online: https://www.makeourrecipes.com/easy-keto-beef-enchiladas/