Low-carb beef enchiladas

Low-carb beef enchiladas

Hold the tortillas! There's no need for them with these tasty low-carb beef enchiladas. We wrap our spiced beef mixture in deli-style turkey breast and then top with grated cheese, a quick homemade enchilada sauce, and slices of jalapeño.

Low-carb beef enchiladas

Hold the tortillas! There's no need for them with these tasty low-carb beef enchiladas. We wrap our spiced beef mixture in deli-style turkey breast and then top with grated cheese, a quick homemade enchilada sauce, and slices of jalapeño.
USMetric
4 servingservings

Ingredients

Sauce
  • 2 tbsp 2 tbsp chili powder
  • 1 tsp 1 tsp ground cumin
  • 15 oz. 425 g unsweetened tomato sauce
  • ½ tsp ½ tsp garlic powder
  • ¼ tsp ¼ tsp salt
Enchiladas
  • 1 lb 450 g ground beef or ground turkey
  • 3 oz. 85 g cauliflower, riced
  • 1 oz. (2¾ tbsp) 28 g (40 ml) red onion, finely choppedred onions, finely chopped
  • 1 tbsp 1 tbsp chili powder
  • 1 tsp 1 tsp ground cumin
  • ½ tsp ½ tsp onion powder
  • ½ tsp ½ tsp garlic powder
  • ¼ tsp ¼ tsp salt
  • ½ cup 120 ml water
  • 8 oz. 230 g deli turkey
  • 1 cup (4 oz.) 240 ml (110 g) Mexican cheese, shredded
Toppings
  • pickled jalapeños
  • ¼ cup 60 ml sour cream
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat oven to 350°F (175°C). Grease a 9 x 12" (23 x 30 cm) baking dish.
  2. Combine the sauce ingredients in a small bowl and set aside.
  3. In a large pan over medium heat, add ground beef, onion, riced cauliflower, chili powder, cumin, onion powder, garlic powder, salt, and water. Cook for about 7 to 10 minutes.
  4. Add half the sauce to the browned beef mixture. Put two overlapping slices of turkey together to form a long roll. Place 4-5 tbsp of beef mixture on the turkey, lengthwise and slightly off-center. Lift the side of the turkey that is nearest to the beef, and roll it to the opposite side. Repeat, to make one roll per serving.
  5. Place beef-stuffed rolls into the baking dish and sprinkle with half the cheese. Pour the rest of the enchilada sauce on top and sprinkle with the remaining cheese.
  6. Bake for 8-10 minutes or until cheese has melted on top.

Tip!

Smaller rolls can be made by using only one slice of deli turkey breast per roll. Sliced deli chicken breast can be used in place of turkey.

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4 comments

  1. 2 comments removed
  2. Michael Prigge
    I made this last night and tried simmering the sauce while I cooked the hamburger, thinking that the spices wouldn't meld just sitting cold. I really think the additional cooking for the sauce made this one of the best enchilada sauces I've had to date. :)
    Also, for recipes that use sliced deli meat instead of pasta, I really don't think it makes that much difference (we've used both) but we do make sure not to get 'flavored' deli meat just 'browned'.
  3. Julie B
    these were great. I had pasta sauce with no added sugar on hand (i bought a bunch on sale) and i had some green chiles to use up. added all the spices. yum. leftovers tomorrow
    Reply: #5
  4. Crystal Pullen Team Diet Doctor

    these were great. I had pasta sauce with no added sugar on hand (i bought a bunch on sale) and i had some green chiles to use up. added all the spices. yum. leftovers tomorrow

    Outstanding, Julie!! Way to use what you have!

  5. nurzepat
    Yum--I'm from West Texas and agree that this was great. I didn't miss the tortilla at all. I followed the recipe as written using ground bison and oven roasted deli turkey. However, it required 30 minutes to heat through and melt the cheese. I served a side of mixed spring greens, chopped red onion, campari tomato & avocado along with the suggested pickled jalapeno & sour cream. If you can handle the carbs, a side of refried or black beans would be good, too. I like that it is high protein and less cheese than some of the other DD recipes that I have tried. This will be a favorite recipe for me.

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