This is super easy, and very good. By making a couple changes, you can make them much lower in carbs than they normally would be, and you won’t notice the difference.
- Ground beef (about a pound and a half)
- Low-carb flour tortillas
- Canned enchilada sauce
- Mozzarella cheese
- Tobasco sauce (if desired)
- Refried beans (if desired)
Fry your ground beef as you would for tacos. About a pound and a half of lean ground beef is enough to make about eight enchiladas. Add powdered taco seasoning and a little water and allow the meat to simmer until the seasoning cooks through. Add salt and pepper to taste, but be careful. The taco seasoning can be a bit salty. I tend to go light on the taco seasoning since it can be a bit high in carbs.
Choose low-carb flour tortillas. Add two or three spoonfuls of the meat to each enchilada and roll up. You can add cheese inside the enchilada, but I prefer to just put it on top.
Spread some enchilada sauce on the bottom of a baking dish. Place the rolled, filled tortillas in the pan, close together. Spoon more enchilada sauce over the top. If you want to avoid the carbs in the sauce but still add heat, mix in some extra tabasco and then use less enchilada sauce.
Sprinkle liberally with mozzarella cheese.
Bake on 400 degrees until they’re sizzling and the cheese is melted and bubbly.
I serve refried beans on the side rather than adding them to the enchiladas. They’re relatively high in carbs, so we tend to do better by having a small side serving of them rather than putting them inside the tortillas.
Enjoy!