Make the whole family happy with this easy recipe that uses leftovers and store-bought ingredients for low-effort deliciousness!
It’s hard to please everyone in a big family. I grew up with four older siblings, and it was a rare meal that made all of us happy. The one notable exception was tacos because each of us could tailor our plate to our personal preferences. That left my mom with lots of pans and bowls to wash, though, so she disliked taco night.
This recipe for easy low-carb enchiladas with beef is a true crowd-pleaser! It helps use up leftovers, incorporates a couple of store-bought ingredients for convenience, and cooks in one pan for simpler after-dinner tidying. Plus, it delivers bold, cheesy, savory flavors with a hint of heat that will satisfy even the pickiest eaters.
This dish comes together quickly, then produces the most mouthwatering aromas while it bakes. It’s sure to become everyone’s favorite meal in your household!
Tips for custom enchiladas
You can certainly use your favorite store-bought low-carb or gluten-free tortillas in this recipe. Or you could make your own in just over half an hour with this Keto Tortillas recipe.
I love using up the beef from taco night in these enchiladas, but you could just as easily make them chicken-based. In fact, this Mexican Shredded Chicken adds the perfect spicy and smoky flavors—and you can make it in your Instant Pot in 20 minutes flat!
If you’re not a fan of pre-shredded Mexican cheese blends, shred your own cheddar, Monterey Jack, or pepper jack cheese. Or sub in crumbles of cotija or queso blanco—or drizzle in this Keto Queso for extra richness and flavor!
How do I store leftovers?
If you made fresh taco meat for this recipe, you can store cooled leftover enchiladas in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months. If you’re using leftover taco meat from another meal, subtract any previous storage time from the shelf life for this dish. For example, if you made low-carb beef tacos with homemade taco seasoning 2 days ago and are now using leftover meat to assemble this dish, your finished enchiladas will only keep safely in the fridge for 2 more days—not the full 4 days—before they should be eaten or frozen.
Thaw frozen leftovers in the fridge overnight. Reheat in the oven or microwave until piping hot throughout.
Similar recipes to try
Hungry for more dishes with big, bold, Mexican-inspired flavors? Skip the rolling step for the layers of deliciousness in this Chicken Enchilada Casserole. Lean into the veggie-forward taste of chicken fajitas with this Keto Fajita Casserole. Or get your Mexican food fix in crustless pie form with this easy, cheesy Keto Taco Pie Recipe.
Easy Low-Carb Enchiladas With Beef
Ingredients
- 1 batch Low-Carb Beef Tacos With Homemade Taco Seasoning
- 1 can diced green chiles (4 ounces)
- 8 low-carb tortillas
- 2 tablespoons sour cream
- 1 1/4 cups mild red enchilada sauce about 10 ounces
- 2 cups Mexican cheese blend shredded
Instructions
- Preheat oven to 375°F. Prepare a 9×13-inch baking dish with nonstick cooking spray or a coating of butter. Set aside.
- Prepare the Low-Carb Beef Tacos With Homemade Taco Seasoning as directed, adding the chopped green chiles to the browned beef with the onions in step 2.
- Portion the beef mixture among the 8 tortillas. Roll each tortilla tightly around its filling, then place the rolled enchiladas seam side down in the prepared baking dish.
- In a bowl, combine the sour cream and enchilada sauce. Whisk until smooth and well combined. Pour the sauce over the enchiladas in the baking dish.
- Sprinkle the shredded Mexican blend cheese over the enchiladas.
- Cover with foil and bake for 15 minutes.
- Remove the foil and continue baking for another 5-10 minutes, until the sauce is bubbling around the edges, the cheese is melted, and the tops of the enchiladas look slightly golden and set.
- Remove from oven and let the dish rest for 5-10 minutes before serving.
I made this tonight and was surprised that it was really good with ground beef. I had only made enchiladas with chicken until now. The only changes I made were to add onions to the beef and also put about two ounces of the enchilada sauce in the meat mixture
So happy you liked it! Thanks so much for letting me know Lane.
Wow, this was so delicious! I added onion to the ground beef and maybe a little extra sour cream but wow. So good.
Thanks so much Lacie ❤️❤️
Is there a brand of enchilada sauce you can recommend that’s keto friendly?
Hi Julie, I like to use Mission Low Carb Tortillas (4 NC each)