Keto Enchiladas with beef, melty cheese, and a mildly spiced, savory sauce will quickly become a family favorite meal. Finish your low carb enchiladas with your favorite toppings for an authentic and delicious Mexican dinner.
This recipe is on regular rotation in our house, along with keto chicken fajitas.
For more ideas, check out our list of easy keto meals with ground beef.
Jump to:
Why you'll love this recipe
Make up a batch of my Keto Enchilada Sauce and get ready for a simple to follow recipe that the whole family will love and ask you to make over and over again.
We love making a double batch and freezing the leftovers for lunches and busy weeknights.
You have Options: You can make your own tortillas, or buy your favorite low carb pre-made ones. This recipe calls for beef, but it's simple to swap it out for ground turkey or shredded chicken.
Healthy and Delicious: If you're wondering what to eat on a low carb diet, you are in the right place. This recipe is not carb-free, but it is low-carb enough to be part of a Keto diet plan.
Recipe ingredients
Ground Beef - I love ground beef enchiladas. We also use it in our big mac salad.
Green Bell Pepper- Diced small and cooked up with the meat, green pepper adds extra flavor to your filling.
Onion - Adds more flavor and bulk to your enchilada mix.
Taco Seasoning - Use your favorite low carb taco seasoning here, or make your own keto taco seasoning.
Water - Mix in water with the taco seasoning.
Shredded Mexican Cheese - Generally a blend of cheeses that melts perfectly for tacos or other Mexican dishes.
Low Carb Tortillas - Use a tortilla brand with a low net carb count.
Keto Enchilada Sauce - I've got you covered with a delicious, easy homemade recipe. Make this ahead of time. I always try to have some stored in the freezer so I can make enchiladas whenever I want to.
Sour Cream, Diced Avocado, Guacamole, or Cilantro - All optional, but delicious for serving with your enchiladas.
If you have any questions, please leave a comment below and I will get back to you.
Substitutions and variations
This recipe is a classic cheese and beef enchilada dish, but you can use this method to create different flavors and make this recipe your own.
- Try ground turkey, shredded chicken or roast pork instead of ground meat. Leftover Carne Asada makes delicious enchiladas too.
- Skip the meat altogether to make a vegetarian enchilada. Use lots of cheese for the filling.
- Use Colby jack cheese instead of cheddar, or even pepper jack for a little extra heat.
- Add extra low-carb veggies to your filling like bell peppers, mushrooms, or greens.
Step by step instructions
- Brown the ground beef, pepper, and onion in a skillet, 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. Remove from heat.
- Spread about ½ cup of enchilada sauce evenly on the bottom of prepared casserole dish.
- Add ⅓ cup of ground beef mixture in a straight line in the center of each tortilla. Top with cheese.
- Roll each tortilla up tightly.
- Place rolled tortillas seam side down in the casserole dish. Continue until all ingredients are used and the casserole dish is full.
- Spread the rest of the sauce over the top of the tortillas, making sure to coat each tortilla.
- Sprinkle the remaining cheese all over the top and bake as directed.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
For another Mexican inspired meal, give our keto taco soup with ground beef a try.
Expert tip
Always bake enchiladas uncovered. This allows steam and moisture to be released from the dish and prevent your tortillas from becoming soggy.
FAQs
Assemble your enchiladas in the baking dish up to a day ahead and store them in the fridge. Do not add any sauce ahead of time because the tortillas will get soggy.
When ready to bake, add cheese and enchilada sauce then pop the pan in the oven.
Be sure to add all of your favorite keto toppings. Here a few we love:
Sour cream, sliced avocado or you can make our 4 ingredient guacamole. Keto salsa, jalapenos, diced red onion, chopped fresh cilantro and chopped tomatoes.
If you prefer a crispier enchilada, fry your tortillas. In a large skillet, heat oil over medium-high heat. Then fry one tortilla at a time for about 10 seconds per side.
Freezing instructions
Enchiladas can be frozen before or after baking. To freeze the recipe unbaked, assemble in the pan as directed. Instead of putting the pan in the oven, wrap it very well with plastic wrap and then foil and freeze for up to three months.
When you're ready, bake as directed in the recipe, directly from the freezer, adding about 15 extra minutes to the bake time.
Freeze leftovers in a freezer safe container for up to 2 months. I like to freeze these in single serving sizes. Reheat by microwaving at half power until heated through, or allow to thaw overnight and then reheat any way that you prefer. Reheating in the oven or air fryer will make them nicely crispy.
Related recipes
Bring the Mexican restaurant home with these easy Keto Mexican meals
If you're not looking for a full-on keto meal right now, you might like these Gluten Free Enchiladas made with corn tortillas.
LET'S GET SOCIAL, you can follow Four Score Living on Pinterest. You can also leave a comment below if you have any questions.
Did you make this recipe? Please leave a comment below letting me know what you thought.
📖 Recipe
Keto Enchiladas with Beef
Equipment
Ingredients
- 1 pound ground beef
- ½ cup green bell pepper diced
- ¼ cup onion diced
- 1 oz taco seasoning
- ¼ cup water
- 2 cups shredded Mexican cheese
- 8 low carb tortillas
- 2 cups Keto Enchilada Sauce
- Sour cream diced avocado or guacamole, cilantro, for serving
Instructions
- 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 ½ cup of the enchilada sauce evenly on the bottom of the prepared casserole dish.
- Add ⅓ cup of the ground beef mixture in a straight line to the center of each tortilla. Add about ¼ 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 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!
Notes
- Keto toppings for enchiladas include avocado, guacamole, cilantro, salsa, olives, or jalapenos. Feel free to add your favorites too.
- Plan ahead by making the Keto Enchilada sauce a few days in advance and storing it in the fridge.
- Enchiladas can be frozen before baking for up to 3 months. You can also freeze leftovers for the same amount of time.
Shannon Richards
I swapped out ground beef for leftover pulled pork and added some queso blanco with the shredded cheese and low carb tortillas. They smell amazing!
Chloe Allen
My entire family loved these! My husband couldn't stop raving about them. I made one pan with green sauce and one with red. Both were amazing. I think the taco seasoning in the meat and lots and lots of cheese really helped. We used the smaller zero carb mission tortillas. So good!
Four Score Living
Hi Chloe,
Thank you for taking the time to let us know your family loved this recipe. Nice idea trying two different sauces.
The Four Score Living Team
Sandra
Delicious my family loved this recipe. Thanks for sharing
Heather
My whole family really liked these enchiladas! I switched out my usual flour tortillas for a low carb version and nobody even asked about it. I made a big salad and it was plenty of food for everyone. I think I'll be making these again next week too! thanks.