Best 3 Low Carb Beef Enchiladas Recipes
Cooking a delectable and hearty meal doesn't have to be a high-carb affair. For those following a low-carbohydrate diet, preparing a satisfying beef enchilada dish is possible. This guide will introduce you to the art of creating low-carb beef enchiladas, providing you with a delicious and guilt-free dish that caters to your dietary needs while tantalizing your taste buds. We'll explore the essential steps involved in crafting this mouthwatering meal, from selecting the right ingredients to mastering the cooking techniques, ensuring a flavorful and successful culinary experience. So, put on your apron and get ready to embark on a low-carb culinary adventure with our ultimate guide to cooking beef enchiladas.
Let's cook with our recipes!
LOW-CARB ZUCCHINI ENCHILADAS
These enchiladas have a smoky depth of flavor and a lighter hit to the waistline, with zucchini wraps replacing tortillas. We actually like these better than traditional recipes; the edges crisp up nicely and the filling is so rich.
Provided by Angela Sackett Superhotmama
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium heat. Saute onion until softened, about 5 minutes. Season with salt and pepper. Add chile powder, garlic, cumin, and sea salt; stir until combined. Add chicken and 1 cup enchilada sauce. Stir to combine and remove from heat. Let chicken mixture cool slightly.
- Stir 1 cup Cheddar cheese, white parts of green onions, and 1/4 cup cilantro into the chicken mixture. Pour 1/4 cup enchilada sauce into the bottom of a 9x11-inch baking dish.
- Slightly overlap 3 slices of zucchini on a cutting board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon remaining 1/4 cup sauce over zucchini enchiladas. Sprinkle remaining 1 cup Cheddar cheese and queso fresco on top.
- Bake in the preheated oven until cheese is melted, about 30 minutes. Garnish with green parts of green onions, sour cream, and 2 tablespoons cilantro.
Nutrition Facts : Calories 478.4 calories, Carbohydrate 11.7 g, Cholesterol 157.9 mg, Fat 26.3 g, Fiber 2.8 g, Protein 48.8 g, SaturatedFat 13.6 g, Sodium 619.1 mg, Sugar 4 g
LOW CARB ENCHILADAS
Make and share this Low Carb Enchiladas recipe from Food.com.
Provided by FDADELKARIM
Categories Chicken
Time 45m
Yield 5 Enchiladas
Number Of Ingredients 8
Steps:
- Sprinkle the chicken with salt & pepper along with the onion powder. Brown until no longer pink.
- Mix chicken with refried beans, 1/2 the enchilada sauce, sour cream and 2/3 cup cheese.
- Fill tortillas with the chicken mixture then place into a glass baking dish.
- Top with remaining enchilada sauce and cheese. Cook at 375 for 20 minutes.
Nutrition Facts : Calories 177.9, Fat 9.8, SaturatedFat 5.7, Cholesterol 58, Sodium 670.9, Carbohydrate 5.3, Fiber 1, Sugar 4.1, Protein 16.4
LOW CARB BEEF ENCHILADAS
Steps:
- Brown the hamburger, seasoning with pepper, Season salt & Garlic Powder if desired. Add chopped Onion, sauté til tender. Drain off fat. Add chopped bell pepper & garlic. Add the Taco seasoning mix according to package directions (3/4 cup water, simmer for 15 minutes). Add the can of diced tomatoes with green chiles & a large handful of green onion. Add ground Cumin, Oregano, jalapenos & half the can of chopped black olives. Sprinkle in ½ tsp Red Pepper flakes. Simmer to burn off liquid - about 20 minutes. Set aside to cool. Most recipes say to preheat your tortillas, usually in a fry pan, to soften them. I found that the low carb wheat tortillas are pliable enough to skip this step. Spray a large baking pan with "Pam" or similar. Pour enchilada sauce to cover bottom of pan. Next, paint sauce on the inside of tortillas with a pastry brush. Then add enough meat mixture to make them plump. Add about 2 heaping Tbls shredded cheddar cheese on the meat, roll up & place them, seam side down, in the baking pan. Pour the green enchilada sauce over all. Bake at 350 degrees for 30-40 minutes, til bubbly. When hot, sprinkle on the Jack cheese, remaining chopped olives & chopped green onions. The heat of the dish will melt the cheese. Serve & pass the sour cream........
Tips:
- Use low-carb tortillas. You can find these at most grocery stores in the Mexican food section. Some popular brands include Mission Carb Balance tortillas and La Tortilla Factory Low Carb tortillas.
- Make your own enchilada sauce. It's easy to do and much healthier than store-bought sauce. Simply blend together tomatoes, chili peppers, onions, garlic, and spices.
- Use lean ground beef. This will help to keep the enchiladas low in fat and calories.
- Load up on veggies. Add plenty of chopped vegetables to your enchiladas, such as onions, peppers, and spinach. This will help to make them more filling and nutritious.
- Don't overcook the enchiladas. They should be cooked until the cheese is melted and the filling is heated through, but not so long that the tortillas become mushy.
- Serve with your favorite toppings. Some popular options include sour cream, guacamole, salsa, and shredded lettuce.
Conclusion:
Low-carb beef enchiladas are a delicious and satisfying meal that can be enjoyed by people on a low-carb diet. They are easy to make and can be tailored to your own taste preferences. With a little planning, you can make a batch of enchiladas that will feed your family for days.
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