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!
Keto enchiladas with actual tortillas instead of cabbage or lettuce. You won't even be able to tell the difference, each enchilada is only 5 whole carbs!
- 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
Amount Per Serving: Calories: 287 Total Fat: 21.6g Carbohydrates: 5.6g Fiber: 2.4g Protein: 18.5g