Yes! Keto enchiladas with actual tortillas instead of cabbage or lettuce. You won’t even be able to tell the difference, plus each enchilada is only 5 whole carbs!
The other day I made my keto tortillas and immediately I knew I had to make some enchiladas with them.
Now it’s best to use the tortillas when they are nice and fresh. I used mine that were about 2 days old (and poorly stored) and they definitely were useable but also tore a little easy so best use the freshies.
Now you can fill your enchiladas with anything you want. I chose to use ground beef and cheddar cheese, but some people use cheese only or include salsa verde or even shredded chicken.
Usually when I see someone make enchilada sauce, they make it on the stove, but to be honest, I see no point as it will go in the oven anyway, so I threw it in the blender for a smooth sauce.
When it was done, I topped it with some sour cream and extra chilli flakes. So good and spicy!
- 3/4 cup (75g) almond flour
- 1 scoop (30g) whey isolate
- 2 tbsp (10g) psyllium husk
- 1 tsp xanthan gum
- 2 tsp olive oil
- 1 medium egg
- 1 tsp water
- 300g ground beef - cooked
- 2 cups (500ml) beef broth
- 1 cup (200g) crushed tomatoes
- 1 tsp xanthan gum
- 2 tsp cumin
- 1 tbsp chilli powder
- 1 tsp onion powder (or 1/2 cup 80g chopped onion)
- 1 tsp minced garlic
- 2 cups (200g) shredded cheddar
- chopped chilli flakes - to taste
- In a mixing bowl, whisk together the almond flour, whey isolate, psyllium husk and xanthan gum.
- Pour in the olive oil, egg and water.
- Stir until it forms a crumbly dough, then start to knead with your hands until all the dough is incorporated.
- It will become sticky, so let the dough sit for 2-3 minutes while you bring a non-stick pan up to temperature over medium-high heat.
- Split the dough into 5 balls and cover with a damp towel or paper towel.
- Take one of the balls of dough and place between two sheets or parchment paper.
- Use a rolling pin to flatten the dough ball flat.
- Use a bowl (or in my case, a blender lid) to cut out a circle shape.
- Slowly peel the flattened dough off the parchment paper & set aside any extra dough from cutting out the circles to reuse.
- Immediately put the circle of dough into the pan.
- Let it sit for about 15-20 seconds before flipping and cooking for an additional 15-20 seconds.
- The tortilla should have turned a white colour.
- Take the tortilla off the heat and cover with a damp towel or paper towel.
- Continue on with the rest of the tortillas.
- In a blender, mix together the beef broth, crushed tomatoes, xanthan gum, cumin, chilli powder, garlic, onion and chilli flakes.
- Puree into a smooth liquid and set aside.
- Spread a tbsp of the enchilada sauce onto one side of a tortilla.
- Place a small amount of cooked ground beef & shredded cheddar.
- Roll the tortilla like a burrito and place it seam side down in a greased or non-stick casserole dish. (Seam down works better so it won't unravel)
- Continue to fill each tortilla and place into the casserole dish.
- Pour a significant amount (or the rest) of the enchilada sauce on top of the filled tortillas.
- Use the rest of the cheddar to make a final layer.
- Place in the oven at 400°F / 200°C for 25 minutes or until the cheese has browned.
- Top with some sour cream and extra chilli flakes.
This makes roughly 10 enchiladas.
Nutritional Information per enchilada:
NET CARBS: 3.2
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 287 Total Fat: 21.6g Carbohydrates: 5.6g Fiber: 2.4g Protein: 18.5g