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Keto Beef Enchiladas [Easy]

 

These keto beef enchiladas are perfect for when you are wanting Mexican food while doing a low-carb keto diet.

Enjoy all the flavor of traditional beef enchiladas minus all the carbs!

Perfect for easy weeknight meals or for your next gathering.

And since it also freezes well, you can make this recipe part of your keto meal planning rotation.

These are Crepini beef enchiladas that use ground beef, shredded cheese, and an authentic homemade keto-friendly red enchilada sauce.

The best part is that these keto beef enchiladas can be customized with your favorite topping. Kept low in carbs since this recipe uses Crepini egg thins instead of high-carb tortillas!

The fact that you are using cauliflower egg wraps makes the recipe super easy to make even when you make our homemade recipe for enchilada sauce.

This is not the first time I use Crepini Egg Thins in a recipe. The first time I used it was in an easy keto lasagna that uses these wraps in place of pasta. 

Be sure you also check out our keto chicken enchiladas for the chicken version of this recipe.

 

 

Keto Beef Enchiladas

Keto Beef Enchiladas

Easy Keto Beef Enchiladas

My family loves Mexican recipes and so creating an authentic tasting Crepini egg thins beef enchiladas made perfect sense after seeing how much they loved my chicken enchilada recipe.

I first served this to my family. They raved about the enchilada’s authentic flavor and how surprised they were that this was a keto-friendly enchilada recipe. 

Do you know what is also great about this keto-friendly beef enchilada recipe? It doubles easily, making it easy for when you need to feed a crowd easily.

What Are Crepini Egg Thins?

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keto friendly Crepini cauliflower egg wraps

keto-friendly Crepini cauliflower egg wraps

If you are not familiar with Crepini egg thins they are pre-made wraps made with eggs and cauliflower powder. Each wrap has zero net carbs and is very pliable.  The wrap has a mild flavor making it a fantastic option.

Basically, it’s a crepe that gains its structure from the added cauliflower. I just love how they can be used easily in place of corn or flour tortillas.  

Although the egg thins on its own doesn’t really taste like a tortilla, the texture is quite good, and once it is layered between beef, enchilada sauce, and cheese, it’s sure to fool your taste buds too.

These wraps are grain-free, paleo-friendly, dairy-free, low carb, and low-calories! Each large egg thin clocks in at only 30 calories, and has zero net carbs!

You can find Crepini wraps in many local supermarkets such as Publix in the refrigerated aisle or occasionally on Amazon.

How To Make The Best Homemade Enchilada Red Sauce For Beef Enchiladas

homemade red enchilada recipe

Homemade red enchilada recipe

This recipe starts with a homemade red enchilada sauce. If you’ve never made your own enchilada sauce you’re in for a real treat. I promise it’s super easy.

There are a few key ingredients and steps that will ensure the most authentic flavorful sauce.

I recommend you use dried whole peppers and never ground chili powder. Why? It’s what will give you a sauce that is rich in complex flavors. 

You will just not get the same flavor profile if you opt to use powdered chili powder.

Honestly, there is just no comparison between a red enchilada sauce that uses freshly roasted dried pepper and one that uses chili powder.

This means that you will need to roast your dried peppers and then reconstitute them before pureeing. Keep in mind that you will roast the peppers at low to medium heat to avoid scorching since this will cause a bitter aftertaste.

I also recommend that you roast your fresh garlic and onion when toasting your dried peppers. This added step will further enhance the flavor of the enchilada sauce.

Once you’ve pureed the sauce, you will need to cook it down for about 10 minutes at low heat. This is key in combining all the flavors of the sauce. 

Making homemade enchilada sauce means that no unnecessary thickeners are needed.  Since you will be reconstituting and then pureeing, the chilies themselves will naturally thicken the sauce.

It’s why it’s a great keto-friendly enchilada sauce that is also gluten-free since it uses zero flour.

Best Dried Chiles For Red Enchilada Sauce

roasting dried peppers along with garlic and onion on a comal

roasting dried peppers along with garlic and onion on a comal.

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When I make my red enchilada sauce I use three types of red peppers. It just adds a complexity that you otherwise miss if you use just one type of pepper.

This recipe uses ancho, guajillo, and arbol chilies.

Ancho chilies get their name due to their wide shape. In Spanish ancho means wide. It has a mildly spicy flavor profile and is prized for its smoky flavor with fruit notes.

Ancho chiles begin as poblano peppers that have fully ripened and then dried. 

roasted peppers soaking in preparation for the enchilada sauce recipe

roasted peppers soaking in preparation for the enchilada sauce recipe

Guajillo chilies are the most popular chilies used in Mexican and Southwestern cuisine.

It’s the dried form of the mirasol chili. The guajillo chili adds a fruity flavor to dishes and is considered a mild pepper.

Arbol chilies are very spicy and provide little as far as flavor. They are used primarily to give the enchilada sauce a little heat. You can add as little as you want to this pepper and even leave it out for a much milder sauce.

Ingredients Needed To Keto Beef Enchiladas 

keto beef enchiladas baked in a white baking dish

Keto beef enchiladas baked in a white baking dish

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.

The following are the ingredients you’ll need to make keto-friendly beef enchiladas. Note that the full printable recipe card is at the bottom of the page.

Ground Beef Filling

  • Chicken  or vegetable broth
  • Lean ground beef
  • Salt
  • Ground black pepper
  • Onion powder
  • Garlic powder
  • Cumin powder
  • Shredded cheddar cheese
  • Large Crepini Wraps
  • Diced tomatoes

Enchilada Sauce

How To Make Keto Beef Enchiladas With Crepini Cauliflower Wraps

keto beef enchiladas being served

Keto beef enchiladas being served

You’ll start by making the red enchilada sauce. To do so start by roasting your peppers in a comalheavy non-stick skillet or cast-iron skillet. You will be dry roasting so do not add any oil to the skillet.

To roast your peppers place them on the pan at low to medium heat and toast them for one-two minutes on each side. You’ll know they are ready when they become very fragrant. Be careful to not over roast as they can become bitter.

Then you’ll add the quartered onion, and whole peeled garlic to the pan and roast until lightly brown.

I recommend you use gloves for this next step. Remove the stems from the peppers and slice them in half.

Remove all the seeds. If you want a milder sauce also remove the membranes since that is where the heat is.

Once the peppers are roasted, place the peppers in a large bowl and pour the boiling chicken or vegetable broth over the peppers, cover the bowl and allow the peppers to soak for about 25 minutes or until soft.

Next, pour the peppers and canned tomatoes, onion, salt, and garlic along with the liquid the peppers were soaked in, into a blender and blend until fully smooth and well incorporated.

Once the sauce has been pureed it’s time to cook the sauce. To do so place a 4-quart pan on the stove and heat to medium heat then add about a tablespoon of vegetable oil.

Once the oil is hot, add the sauce and cook uncovered to a low boil and then lower the heat to simmer gently for about 10-15 minutes.

This recipe makes approximately 5 cups and can be made ahead. The sauce will keep in the refrigerator for up to two weeks and can be frozen for up to two months. I recommend freezing in one cup portions so that you only defrost what you will be using.

For the ground beef filling, in a large bowl season the ground beef with salt, black pepper, onion powder, garlic powder, and cumin powder.

Then brown the ground beef until fully cooked over medium-high heat. To the beef enchilada filling add 1 cup of the enchilada sauce and mix well until well combined. Then set it aside and proceed to assemble the low-carb beef enchiladas.

To a 9×13 inch baking dish add about 3 tablespoons of enchilada sauce to the bottom.

How To Assemble Your Low Carb Crepini Beef Enchiladas

Then create an assembly line including the Crepini thins, prepared ground beef, and shredded cheese. Add about 1/4 cup tablespoons of the ground beef down the center of the wrap.

Next, sprinkle about two tablespoons of shredded cheese. Roll up the wrap by folding the top and bottom ends and then the sides. Place in them seam down into 9X13 inch baking pan. 

Preheat the oven to 350 degrees and continue to do fold your beef enchiladas until you have assembled all of them.

Once they are all in the prepared pan,  spread the remaining sauce over the top of the enchiladas. Top with the rest of the shredded cheese and bake for about 20-25 minutes.

Store leftovers for about 3 days or freeze for up to 3 weeks in an airtight container

Tag Us 

I sure hope you will make these keto-friendly gluten-free beef enchiladas.

For an even faster option, you can use a keto-friendly enchilada sauce such as Rosarita Enchilada Sauce (2 cans) But I hope you will consider making the homemade sauce, you’ll never buy canned again, I promise.

Please remember to tag us on Instagram and Facebook with your pictures if you decide to make it. I can’t tell you how encouraging it is to see how well you are all duplicating our little recipes.

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Keto Beef Enchiladas

Keto Beef Enchiladas

Yield: 12
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes

Enjoy delicious keto beef enchiladas that feature a homemade keto-friendly red enchilada sauce, and Crepini wraps. It's a low carb enchilada recipe that uses Crepini egg thins instead of high carb tortillas!

Ingredients

  • 2 cups hot chicken or vegetable broth
  • 2 pounds lean ground beef
  • 1 1/2 teaspoons of salt
  • 1 teaspoon of ground black pepper
  • 2 teaspoons of onion powder
  • 1 1/2 teaspoons of garlic powder
  • 1/2 teaspoon of cumin powder
  • 3 cups shredded cheese
  • 2 package of large Crepini Wraps for a total of 12
  • 14.5 ounces of diced tomatoes

Enchilada Sauce

  • 1 large dried ancho chili pepper, about 3 peppers
  • Dried guajillo peppers, about 3 peppers
  • Arbol peppers, 4-5 for spicy sauce (optional)
  • 1 medium onion cut in quarters
  • 3 peeled whole garlic
  • 14.5 ounces of diced tomatoes
  • 1/2 teaspoon of salt

Instructions

  1. Enchiladas Sauce: Start by roasting your peppers in a comal, heavy non-stick skillet or cast-iron skillet. You will be dry roasting so do not add any oil to the skillet.
  2. To roast your peppers place them on the pan at low to medium heat and toast them for one-two minutes on each side. You'll know they are ready when they become very fragrant. Be careful to not over roast as they can become bitter.
  3. Next, add the quartered onion, and whole peeled garlic to the pan and roast until lightly brown.
  4. Using gloves, remove the stems from the peppers and slice them in half. Remove all the seeds. If you want a milder sauce also remove the membranes since that is where the heat is.
  5. Place all the pepper in a large bowl and pour the boiling chicken or vegetable broth over the peppers, cover the bowl and allow the peppers to soak for about 25 minutes or until soft.
  6. Pour the peppers and canned tomatoes, onion, salt, and garlic along with the liquid the peppers were soaked in, into a blender and combine until fully smooth and blended.
  7. Once the sauce has been pureed it's time to cook the sauce.
  8. Heat a 4-quart pan to medium heat and add about a tablespoon of vegetable oil. Once the oil is hot add the sauce and cook uncovered to a low boil and then lower the heat to simmer gently for about 10-15 minutes.
  9. The recipe makes approximately 5 cups and can be made ahead. The sauce will keep in the refrigerator for up to two weeks and can be frozen for up to two months. I recommend freezing in one cup portions so that you only defrost what you will be using.
  10. Ground Beef Filling: In a large bowl season the ground beef with salt, black pepper, onion powder, garlic powder, and cumin powder. Brown the ground beef until fully cooked. To the beef enchilada filling add 1 cup of the enchilada sauce and mix well until well combined. Set it aside.
  11. Assembling the beef enchiladas: To a 9x13 inch baking dish add about 3 tablespoons of enchilada sauce to the bottom of the dish.
  12. Create an assembly line including the Crepin thins, prepared ground beef, and shredded cheese.
  13. Add about 1/4 cup tablespoons of the ground beef down the center of the wrap. Next, sprinkle about two tablespoons of shredded cheese. Roll up the wrap by folding the top and bottom ends and then the sides. Place in them seam down into 9X13 inch baking pan. 
  14. Preheat the oven to 350 degrees.
  15. Continue to do this until you have assembled all the enchiladas. Then spread the remaining sauce from the bowl over the enchiladas. Top with the rest of the shredded cheese and bake for about 20-25 minutes.
  16. Store leftovers for about 3 days or freeze for up to 3 weeks in an airtight container.

Notes

For a faster option, you can use a keto-friendly enchilada sauce such as Rosarita Enchilada Sauce

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 325Total Fat: 21.2gSaturated Fat: 19gCholesterol: 175mgSodium: 600mgCarbohydrates: 6.5gNet Carbohydrates: 5gFiber: 1.5gSugar: 3.3gProtein: 24.4g

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