Beef and Cheddar Enchiladas are a comfort food for me. I love how the tortillas are gooey, covered in sauce in cheese. Here is a recipe for keto beef and cheddar enchiladas to satisfy any cravings.
I’ve never made an enchilada sauce from scratch before. I never knew it was possible to make an enchilada sauce without tomatoes, but lo and behold, I found a simple recipe that inspired me. I replace two tablespoons of flour in that recipe with one tablespoon cornstarch, which saves 11 net carbs from the sauce. My sauce still thickened very nicely. Bear in mind that it will also thicken once you remove it from the heat.
Many enchiladas feature beans in the filling. Beans are NOT a keto-friendly food, with 26.6 net carbs in a measured cup of black beans. Chopped, sautéed mushrooms provide a similar texture and replace beans in the filling.
You can’t do enchiladas without tortillas. My go-to tortilla replacement is Mission Carb Balance tortillas. Once, my husband couldn’t find these tortillas at the store and brought the regular Mission tortillas home. After getting used to Carb Balance tortillas, I genuinely missed them and prefer them to regular tortillas. I highly recommend you give these a try if you follow a low carb lifestyle!
Watch the macros
I enjoy these enchiladas very much. But they are heavy in calories and net carbs. For me, these comforting enchiladas are worth diligently watching carbs (and maybe calories) the rest of the day. If you are looking for a lower calorie or lower carb recipe, I have some suggestions.
To cut back on calories,
- substitute more mushrooms instead of beef.
- drain all of the fat from the beef after it is browned
- don’t squeeze limes wedges over the enchiladas
To cut back on net carbs,
- remove the onion and use onion powder instead
- omit Worcestershire sauce
- I calculated this with the large Mission Carb Balance tortillas, which have 5 net carbs each. They make a smaller tortilla which only has 3 net carbs.
- Instead of buy pre-shredded cheddar cheese, buy cheddar cheese in a block and shred it yourself.
Some people put a little bit of sauce in the filling as well. I enjoy the contrast between the sauce outside the tortilla and the beefy filling. But if you want a super moist filling, you could put about ¼ cup of sauce in the filling.
These garnishes are worth it
For many recipes, garnishes are strictly optional. But for these enchiladas, the lime adds sweetness. The cilantro adds freshness and zing. I don’t recommend skimping on either of these ingredients.
Beef and Cheddar Enchiladas
- 2 Tbsp Extra Virgin Olive Oil
- 4 Tbsp Chili powder
- ½ tsp Garlic Powder
- ½ tsp Salt
- ¼ tsp Cumin
- ¼ tsp Dried Oregano
- 1 cup Chicken Stock
- 1 Tbsp Cornstarch
- 1 Tbsp Water
- 2 lb Ground Beef
- 2 tsp Soy Sauce
- 1 Tbsp Worcestershire sauce
- ½ cup White Onion, Chopped
- 1 Large Jalapeno Pepper, approx. 4-6”, chopped
- 8 oz Fresh Mushrooms chopped
- Salt ,as desired
- Pepper ,as desired
- 8 large Low Carb Tortillas
- 1.5 cups Shredded Cheddar Cheese
- Lime Slices
- Preheat oven to 350°F.
- Heat the olive oil in a small saucepan. Stir in chili powder, garlic powder, salt, cumin, and oregano. Slowly add the chicken stock, whisking to prevent clump formation.
- Whisk the cornstarch and water in a small bowl until there are no clumps. Add to the sauce. Bring to a boil, then reduce to a simmer for 15 minutes. Remove from heat and set aside.
- Heat a skillet over medium-high heat. Brown the ground beef, breaking it up into small pieces as it browns. Add the soy sauce and Worcestershire sauce. Season with salt and pepper. Drain excess grease.
- After the ground beef is browned, add the chopped onion, jalapeno, and mushrooms to the pan with the beef. Cook until the onion is tender and starting the soften and the mushrooms are cooked through. Remove from heat.
- Scoop the filling into a tortilla. Wrap the tortilla closed and place it in a 9×13 baking pan with the seam facing down. Repeat until all 8 tortillas are filled and in the baking pan.
- Cover the tortillas evenly with the sauce, then put shredded cheese on top.
- Bake at 350°F for about 20 minutes, until the cheese is melted and sauce is bubbly.
- Garnish with fresh cilantro and limes. Squeeze lime on enchilada prior to serving.