Keto Enchiladas Recipe
You can't go wrong with a batch of my Keto Enchiladas -- one bite and you're hooked!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 servings
Preheat your oven to 375º F.
Begin by preheating a skillet to medium-high heat. Add in ground beef and begin to brown the meat.
While meat is cooking, add in green chiles, salt, pepper, garlic powder and onion powder. Stir to combine.
Once the meat is cooked through, put the skillet on the back burner and let cool.
While the beef mixture is cooling, spoon about 1/4 of your enchilada sauce on the bottom of a loaf pan. This will help prevent sticking.
Lay out each individual slice of chicken in preparation for filling.
Spoon the beef mixture onto each slice of chicken and roll like a cigar. Place each roll seam-side down in the loaf pan. The amount of filling will vary depending on the size of your deli meat.
Do this for all slices until you have a full loaf pan. Add any excess meat mixture directly on top of the rolled enchiladas.
Cover the entire dish with the remainder of the enchilada sauce. Then add the cheese on top.
Pop into the preheated oven for about 15 minutes or until the cheese is done to your preference.
Calories: 370kcal | Carbohydrates: 6g | Protein: 26g | Fat: 16g | Fiber: 1g