Low-carb beef enchiladas
Hold the flour tortillas! There's no need for them with these tasty low-carb beef enchiladas. Instead, the beef mixture is wrapped in sliced deli meat turkey breast and then topped with grated cheese, a quick homemade enchilada sauce, and slices of jalapeño.
USMetric
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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Making low carb simple
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x12 baking dish.
- Combine the sauce ingredients in a small bowl and set aside.
- 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.
- Add half the sauce to the browned beef mixture. Put two overlapping slices of turkey together to form a longer 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.
- 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 remaining cheese.
- 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.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
Thank you for pointing that out! I've asked for a correction.
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'.
Outstanding, Julie!! Way to use what you have!