Today I decided to experiment with my usual recipe for Enchiladas at home, and as usual, make it as Keto-friendly as possible. Keeping our meals affordable is an important thing for us, too. If you’ve been following, I don’t think its been hard to figure out that I like CHEAP and EASY recipes. But, cheap can definitely still be delicious.
The good thing about most recipes for Beef Enchiladas, is that the filling is pretty Keto as is. I decided to use hamburger, as well as pork sausage for added flavor. Seasonings, lots of cheese and just a little more than a splash of Enchilada sauce made this filling so delicious! Look at all that gooey cheese!
Obviously, using regular tortillas would not be an option. Searching online, I found that there were many low-carb options to use as wraps for my enchiladas. Really, there was no shortage of different ideas. It did seem that a lot of those options were a little on the pricey side and would be expensive to purchase enough to feed the whole family (And have leftovers, which I like to have). Another problem was that most of them were “low-carb,” and since I desperately wanted to use a tomato-based sauce, I wanted to figure out a NO carb option for mine. The idea of using sliced Roast Beef came to mind (Zero Carbs!) and off I went to the deli to grab some!
This is a pretty large recipe. I believe that it would freeze well for a microwaveable lunch later, but feel free to cut everything in half to make only 4 servings. My kids loved this so much, they’re asking to take it to school in a hot thermos, so we’ll definitely be eating this as leftovers.
Once you add your sauce to the enchiladas, don’t worry if it doesn’t seem like enough. These really don’t need to be smothered. You will have more cooking liquid after it’s baked, and they will be juicy!
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Keto Enchiladas with Beef and Pork
1 lb Ground Beef (I use 73%)
½ lb Bulk Breakfast Sausage
16 oz Deli Sliced Roast Beef
1 tsp Minced Garlic, I like Spice World, ORGANIC GARLIC
Seasoned Salt and Pepper (to taste)
Goya Adobo All Purpose Seasoning (to taste)
1 ½ cup Shredded Monterey Jack cheese
10 oz Mild Enchilada Sauce
8 oz Rotel (Not the full can!)
Begin by browning the ground beef and sausage together in a frying pan. Once done, pour off most of the liquid that cooked out of the meat, retaining a tbsp or 2. Add in the minced garlic, Seasoned Salt, Pepper, and Adobo Seasoning. Cook for another 5 minutes to incorporate all of the flavors and spices. Add to the same pan, 1/3 of the Enchilada sauce (reserving the rest) and 1 cup of the shredded cheese. Remove from heat and stir to combine and melt the cheese. In a separate bowl, combine the rest of the enchilada sauce and the Rotel. Set aside. Using the roast beef in place of tortillas, add one tablespoon of the meat mixture to one slice of the roast beef and roll up, overlapping the edges. Lay edge-side down in your baking dish(es). Pour the prepared sauce over the enchiladas, distributing evenly among your pans. Sprinkle the remaining half cup of shredded cheese evenly over all. Bake for 20 mins or until bubbly and the cheese has melted. Do not overcook or the roast beef may become tough.
I like to have my enchiladas alone, or with a simple side salad of usually just lettuce, cheese and Ranch or Blue Cheese Dressing. A dollup of sour cream is delicious on this, as well!
This recipe is approximately 419 calories per serving, 3.8g carbs, 32.9g fat, and 25.9g protein.
**The nutritional facts mentioned in this article are approximate, and were based on the most accurate information I could find online and may vary. Always double-check your own ingredients.