Keto Beef Enchiladas [Easy]

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

Enjoy all the flavors of traditional beef enchiladas without all the carbs!

Perfect for easy weeknight meals or 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 this keto beef enchilada casserole can be customized with your favorite topping. Feel free to add green chilies, green onions, and sour cream for a delicious, crowd-pleasing meal!

Kept low in carbs since this recipe uses Crepini egg thins instead of high-carb corn tortillas!

I know many in the keto community embrace the use of low carb tortillas, but I am not a fan because they are loaded with gluten, and the “added” fiber doesn’t really block the carbs, in my opinion.

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

This is not my first time using 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 to also check out our keto chicken enchiladas for the chicken version of this recipe.

Visit our entire collection of keto Crepini egg wrap recipes for more delicious options.

Low-Carb Beef Enchiladas

My whole family loves Mexican recipes, so creating 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 were surprised to learn that it was a keto-friendly recipe. 

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

What Are Crepini Egg Thins?

If you are unfamiliar 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. Its mild flavor makes it a fantastic option.

It’s a crepe that gains its structure from the added cauliflower. I love how they can be used easily instead of corn or flour tortillas. 

Although the egg thins on its own and doesn’t really taste like a tortilla, the texture is quite good. 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 in calories. Each large egg thin has only 30 calories and zero net carbs!

Crepini wraps are in many local supermarkets, such as Publix, in the refrigerated aisle, and occasionally on Amazon.

Ingredients Needed

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

• Dried ancho chili peppers
• Dried guajillo peppers
• Arbol peppers
• Onion 
• Whole garlic cloves
• Diced tomatoes
• Salt

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

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.

A few key ingredients and steps will ensure the most authentic, flavorful sauce.

I recommend using dried whole peppers instead of ground chili powder. This will give you a sauce rich in complex flavors.

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

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

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

I also recommend roasting fresh garlic and onion when toasting 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 to combining all the flavors of the sauce.

Making homemade enchilada sauce means eliminating unnecessary thickeners. Since you will be reconstituting and then pureeing, the chilies will naturally thicken the sauce.

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

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; I promise you’ll never buy canned again.

Best Dried Chiles For Red Enchilada Sauce

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

This recipe uses ancho, guajillo, and arbol chilies.

Ancho chilies are named for their wide shape. In Spanish, ancho means wide. They have a mildly spicy flavor profile and are prized for their smoky flavor with fruit notes.

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

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 is a mild pepper that adds a fruity flavor to dishes.

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

How To Make Keto Beef Enchiladas With Crepini Cauliflower Wraps

You’ll start by making the red enchilada sauce. To do so, 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.

To roast your peppers, place them on the pan at low to medium heat and toast them on each side for one to two minutes. You’ll know they are ready when they become very fragrant.

Be careful not to over-roast them, as they can become bitter.

Then, 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. Remove the membranes if you want a milder sauce since that is where the heat is.

Once the peppers are roasted, please place them 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, canned tomatoes, onion, salt, garlic, and the liquid the peppers were soaked in, into a blender and blend until entirely smooth and well incorporated.

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

When the oil is hot, add the sauce and cook uncovered to a low boil, 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 can be stored in the refrigerator for up to two weeks and 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, season the ground beef in a large bowl 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.

In a 9×13-inch casserole dish, add about three tablespoons of enchilada sauce to the bottom.

How To Assemble Your Low-Carb Beef Enchiladas

Then, create an assembly line that includes the Crepini thins, prepared ground beef, and shredded cheese. Add about 1/4 cup tablespoons of 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 them seam-side down into a 9-by-13-inch baking pan. 

Preheat the oven to 350 degrees and continue to 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 three days or freeze for up to 3 weeks in an airtight container.

Tag Us 

I sure hope you will make these keto enchiladas and that they become a family favorite for you, too.

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

Grab Our Books!

In case you don’t know, I have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.

It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.

Join Our Jesus And Keto Movement 

Looking for an online support system to help you stay on keto? As a family, we came to the keto diet, looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.

When we followed the Holy Spirit’s prompting, we got on the path to real transformation.

Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives.

We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.

Be sure to request our FREE Jesus and Keto E-Book (First 7 days). We hope it blesses you.

Fittoservegroup Keto App

Looking for a fast way to access our keto recipes? We’ve got you covered. There’s an app for that. Yup, there’s a Fit To Serve Group App that will make your keto diet a delicious breeze!

Access hundreds of recipes that are all sugar-free, gluten-free, and keto-friendly.

Enjoy early access to recipes before they go live on the website. Plus, there are bonus recipes that are exclusive to the app. Make your own personal cookbooks that you can use to organize your favorite recipes.

Search recipes by title, ingredients, keywords, and categories, and of course, every recipe shows complete nutritional facts.  Get the Fit to Serve Group App for easy-to-follow keto recipes made with easy-to-source ingredients.

The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!

Learn more by visiting our Fit To Serve Group App Page.