Yes, I know, it is a shocker to see a Tex-Mex recipe here on Bobbi's Kozy Kitchen right?
NOT!!
Y'all know I am obsessed with Mexican food. I would literally eat it just about every day if I could.
Alas, the Mr. does not share this obsession with me.
what's wrong with this man?
Although every time I make one of these recipes he goes on and on about how good it was.
He didn't get the nickname the Complainer for nuthin' folks!
The first night I made these I made a double batch because I really like to do meal prep for lunches.
We all know that keto and low carb eating can kinda be a pain in the butt when it comes to real life.
I get busy doing a million and one things during the day and all of a sudden BAM my stomach screams "Feed me Seamore".
Rut roh, what to eat?
That is when the little carb devils pop up and visions of sandwiches can dance in my head.
So I like to meal prep to have quick and easy lunches to pop into the microwave.
These beef enchiladas are perrrrrrrrrrrrrfect for that!
Did the Mr respect that plan?
Hell no!
He ate 2 servings worth for dinner, then grabbed leftovers for lunch the next day!
*Sigh*
I guess I can't complain that he loved them can I?
But, that is just proof positive that non-keto peeps will love these just as much as we do!
WHAT YOU NEED TO MAKE EASY LOW CARB BEEF ENCHILADAS
- Homemade or store-bought low carb flour tortillas
- Shredded Mexican beef
- Homemade or store-bought low carb enchilada sauce
- Shredded Mexican blend cheese
- Chopped cilantro (optional)
That's it, really I swear!
If you go with store-bought items I highly recommend the ones I have linked!
I have tried endless numbers of low carb Mexican products and these are by far the best!!
HOW TO MAKE EASY LOW CARB BEEF ENCHILADAS
This is the fun part!
I portion out my shredded beef into 1 cup packages and freeze them (I love a good meal prep Sunday) so all I have to do is pull the amount I need out of the freezer the day before I make these enchiladas.
Then grab your tortillas out of the fridge (where I keep mine so they stay fresher longer), shred up some cheddar jack cheese, and open that can of enchilada sauce.
Roll up the enchiladas, get them in the pan, pop them into the oven, and BING BAM BOOM dinner is done man!!
See, easy peasy!
These enchiladas freeze really well so, if you want to meal prep for the coming week, you could make these and freeze them before you bake OR you could portion them out into individual servings and freeze them before or after baking.
In our house, they go so fast that freezing after baking is not necessary because the Mr will take them for lunch and I will eat them for lunch so right there an entire batch is gone.
But, I have frozen them in individual servings before baking for nights that one of us is eating alone.
I use these meal prep containers for that purpose. They can go right into the oven so less mess made!
In our house, they go so fast that freezing after baking is not necessary because the Mr will take them for lunch and I will eat them for lunch so right there an entire batch is gone.
But, I have frozen them in individual servings before baking for nights that one of us is eating alone.
I use these meal prep containers for that purpose. They can go right into the oven so less mess made!
So my friends, as you can see, these enchiladas are easy to make, look amazing, and even the non low carbers love them (as I type this the Mr just asked when I am going to make them again).
Make your list, grab what you need, and get these bad boys on the menu for next week.
I solemnly promise the whole family will love, love, LOVE them!!
WHAT TO SERVE WITH EASY LOW CARB BEEF ENCHILADAS
MORE GREAT LOW CARB MEXICAN RECIPES
Easy Low Carb Beef Enchiladas
Yield: 4 servings
prep time: 10 Mcook time: 30 Mtotal time: 40 M
This low carb beef enchilada recipe is so easy to make! Utilizing tender shredded beef from the Instant Pot, it is seriously the BEST beef enchilada recipe you will ever try! If you are keto this is a great recipe to help you hit those protein and fat macros!!
Ingredients:
- 8 low carb flour tortillas (homemade or store-bought)
- 4 cups Mexican shredded beef
- 1 (15-ounce) can low carb red enchilada sauce (homemade or store-bought)
- 1 cup shredded cheddar jack or Mexican blend cheese
- 2 tablespoons chopped fresh cilantro (optional)
Instructions:
- Preheat oven to 350 degrees F.
- Lightly grease a 9x13" pan.
- Lay a tortilla flat on a cutting board and spoon about 1/2 cup of the shredded beef down the middle. Carefully roll the tortilla around the beef and place seam side down into the casserole dish. Repeat with remaining tortillas and beef.
- Pour the enchilada sauce over the top of the enchiladas in the pan and top with the shredded cheese.
- Bake 30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, top with the chopped cilantro if using, and serve with your favorite sides.
Calories
514.67
Fat (grams)
30.83
Sat. Fat (grams)
13.00
Carbs (grams)
10.49
Fiber (grams)
3.17
Net carbs
7.33
Sugar (grams)
1.14
Protein (grams)
46.95
Sodium (milligrams)
988.20
Cholesterol (grams)
135.06
Nutritional information is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it's not metabolized.
Net carbs are the total carbs minus fiber.
All recipes and their respective images are original and the sole property of Bobbi's Kozy Kitchen ©, with all rights, reserved.
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