Ingredients
For the Filling
- 1 pound ground beef (85% lean preferred)
- 1 medium yellow onion, chopped
- 1 tablespoon avocado oil
- 1 teaspoon kosher salt
- 10-ounce bag frozen cauliflower rice
For the Assembly
- Keto-friendly wraps (such as Crepini Egg Thins; enough for 12 enchiladas)
- 1 batch homemade keto red enchilada sauce (or 1 cup store-bought, plus extra for topping)
- 1 cup Mexican blend shredded cheese
For Serving (Optional Toppings)
- Chopped cilantro
- Avocado slices
- Sour cream
- Sliced jalapeño
- Sliced olives
Instructions
- Preheat Oven
Place the oven rack in the middle position and preheat your oven to 350ºF (180ºC). - Cook the Beef Mixture
Heat a cast iron skillet over medium heat. Add avocado oil, then the chopped onion, ground beef, and salt. Cook, breaking up the meat and stirring occasionally, until the beef is nearly cooked through and onions are soft, about 5-10 minutes. - Add Cauliflower Rice
Add frozen cauliflower rice to the skillet with the beef mixture. Cook for another 5 minutes until the cauliflower rice is thawed and the moisture is absorbed. This helps stretch the beef and adds extra veggies. - Add Enchilada Sauce
Stir in 1/4 cup of enchilada sauce to the beef and cauliflower rice mixture. Remove from heat and combine fully. - Prepare Baking Dish
Pour about 1/4 cup of enchilada sauce into the bottom of a 9×13 inch baking dish and spread it evenly. - Assemble Enchiladas
Lay out a keto-friendly wrap. Spoon a scant 1/4 cup of the beef mixture onto the wrap. Top with 1 tablespoon of shredded cheese. Roll it up like a cigar and place seam-side down in the prepared baking dish. Repeat with remaining wraps and filling. - Top and Bake
Pour about 1/2 cup more enchilada sauce (or to taste) over the rolled enchiladas, then top evenly with remaining shredded cheese. Bake, uncovered, for 20-25 minutes or until the cheese is melted and enchiladas are heated through. - Serve
Remove from the oven and serve hot, topped with your desired garnishes such as cilantro, avocado, sour cream, jalapeños, or olives.
Notes
- Meat Substitutions: Ground turkey, chicken, or pork can be used in place of beef.
- Dairy Free: Omit cheese and top with dairy-free queso once baked.
- Serving Size: Three enchiladas per person; recipe yields 12 enchiladas (serves 4).
- Meal Prep: Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave (add a sprinkle of water) or in the oven at 350ºF until warmed through.
- Freezing: Freeze in an airtight, freezer-safe container for up to 6 months. Reheat whole tray from frozen (35-40 minutes) or individual portions in microwave (5-8 minutes). Thawing in the fridge first reduces reheating time.
- Nutrition Info: Calculated for enchiladas only (excludes optional toppings).
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 3 enchiladas
- Calories: 430
- Sugar: 2g
- Sodium: 650mg
- Fat: 26.8g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.7g
- Carbohydrates: 8.7g
- Fiber: 1.7g
- Protein: 34.8g
- Cholesterol: 100mg
